Name: Guiso De Alubias Y Verduras Bean And Vegetable Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 cup dried white beans, soaked overnight; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 red bell pepper, diced; 1 zucchini, diced; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon thyme; 1 bay leaf; 4 cups vegetable stock; Salt and pepper to taste; Fresh parsley, for garnish

Instructions

Drain and rinse the soaked white beans. Set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped carrots, celery, red bell pepper, and zucchini to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften.
Sprinkle the smoked paprika, cumin, thyme, and bay leaf over the vegetables. Stir well to coat the veggies in the aromatic spices.
Pour in the drained white beans and vegetable stock. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the beans are tender.
Season the stew with salt and pepper to taste. Adjust seasonings as needed.
Remove the bay leaf before serving the stew. Ladle the hot Guiso De Alubias Y Verduras into bowls and garnish with fresh parsley.
Serve the stew hot with crusty bread or over a bed of cooked rice for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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