Judías Blancas (White beans stew)

We usually cook Spanish bean dishes the night before…well, usually hubby cooks it. But we forgot to make it yesterday so I said I would do it this morning. I quickly made hubby an administrator on the blog so he could type the recipe and he did. He was a bit unhappy about calibrating EVERYTHING for me but he did it and when I made it this morning, it did taste and look the same like when he made.

We’ll know the truth when he eats it tonight!

Cooking time: 30 mins

INGREDIENTS

150g white beans

1 litre water

1 bay leaf

2 vegetable or chicken cubes

3 cloves garlic (unpeeled)

1/2 medium-sized onion

2 tbsp olive oil

1 tsp paprika

1 tbsp tomato puree

1/2 tsp smoked hot paprika (pimenton ahumado picante)

1 tbsp flour

DIRECTIONS

Soak the beans in water overnight.

Drain, rinse and boil the beans with the bay leaf, garlic and vegetable or chicken cubes for 20 minutes in the pressure cooker. When cooked, remove the bay leaf and garlic.

Chop the onion. Heat oil and fry the onion until soft. Add the tomato puree and fry for another minute. Reduce the heat and add paprika. Fry gently for 1/2 minute or so being careful not to burn the paprika. Add the flour and fry another minute.

Add a little water to dilute the paste so that it will not become lumpy with the beans. Pour into the beans and allow to simmer for 10 minutes.

Serve hot with bread if desired.