Good morning everyone! As I promised you a few days ago on Instagram, I bring you one of those dishes with love, affection and time. It’s about this White Beans and Spinach Slow Stew , which has a combination of spices and delicious vegetables that will make you want to repeat and repeat .
Its texture is creamy, its flavor is comforting and it is also a healthy dish, rich in vegetable protein and very satiating. This recipe makes 3 generous portions, but I encourage you that even if you do it for yourself, you do the same amount. In this way you can store in the fridge and eat in the next few days or directly freeze for long-term consumption. It’s a great way to eat hearty, quality food on days when you don’t have time for anything.
300 gr of raw white beans
1/2 red pepper
1 medium potato
2 handfuls of fresh spinach
200 ml tomato sauce
2 bay leaves
Optional (to thicken): 2 tbsp. corn flour tureens
Step by step
- Optionally: leave the beans to soak for 8 hours beforehand. This will lower the cooking time. I didn’t remember and I cooked them directly raw.
- In a pot, add a splash of olive oil and add the sliced garlic.
- Turn on medium heat, toast the garlic and then add the chopped onion.
- Poach the onion slightly (until it acquires a slightly transparent texture) and add the red pepper cut into strips and the peeled aubergine and cut into medium size cubes.
- Sauté until the aubergine is slightly poached (it looks very tender), and add the potato cut into medium cubes, also peeled.
- Sauté for 5 minutes and cover all the vegetables with plenty of water (see the third photo below).
- Add two bay leaves, two touches of cumin, 1/2 tablespoon of sweet paprika, a touch of hot paprika , 1/3 tablespoon of garlic powder and two pinches of salt.
- Stir and add the 300 gr. of white beans.
- Stir again, add 1/3 tablespoon of curry, and the tip of a spoon of turmeric.
- Stir and add the 200 ml of fried tomato sauce.
- Now yes, we definitely stir and let it cook gently, with the pot half-covered (leaving an open hole), being careful not to overflow but without leaving to boil I like to stir from time to time to make sure nothing sticks.
- We will let it cook for 1h 30min. approx., maybe even more depending on the type of bean. If you have soaked them overnight, the cooking time will be shorter.
- When the beans are tender and soft in the bite, they are ready. I like them thick, so I add 2 tbsp. corn flour soups. The ideal is to sift it (pass it through a strainer) or beat vigorously with a whisk so that it does not form lumps.
- Once the flour has been added and we have whisked vigorously, keep it on medium-low heat, stirring gently until it thickens.
- When we have the desired creaminess, add the two handfuls of fresh spinach and cook for 2 more minutes.
- And that’s it! We turn off and serve hot.