How was your weekend? Ours was great, we have been in Malaga and it has not been possible to make it shorter. Although I was born in Pamplona, I also feel like a local from Malaga because I have lived here since I was 3 years old and it is a city that will always have a very special place in my heart. Although it is one of my favorite cities in the world, I have learned to value it and love it even more since I don’t live there. First when we went to Germany and now that we are in Seville. We love the good weather, the sun and the sea and although we are very comfortable in our new house, we love to visit it from time to time.

Although in Andalusia the weather is good most of the year, in winter it is cold, or at least for us, I suppose that our readers from the north will not entirely agree ?. The best way to warm up are hot drinks, soups and stews and that is why there is no shortage of these types of dishes in our house during the cold months.



  • 2 cucharadas de aceite de oliva virgen extra
  • 1/2 chile rojo fresco
  • 2 dientes de ajo
  • 1/2 cebolla
  • 1/2 pimiento rojo
  • 1/2 pimiento verde
  • 1 zanahoria
  • Un puñado de cilantro fresco
  • 1 y 1/2 tazas de agua (375 ml)
  • 400 g de alubias rojas cocinadas o de bote (15 oz)
  • 1/2 taza de maíz congelado (80 g)
  • 1/2 cucharadita de sal marina
  • 1/2 cucharadita de pimienta negra molida
  • 1/2 cucharadita de pimentón dulce
  • 1 cucharadita de comino molido


  1. Heat the oil in a pot and add all vegetables chopped (chili, garlic, onion, red pepper, green pepper and carrot). Cook over medium-high heat until golden brown, stirring occasionally.
  2. Add the chopped cilantro and cook for another minute or two.
  3. Then add the rest of the ingredients and cook for another 10 or 15 minutes.
  4. It can last in the fridge in an airtight container for up to a week and can also be safely frozen.
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