COZY Spanish Black Bean Stew | Potaje de Alubias Negras

📝 Ingredients

• 2 tbsp extra virgin olive oil (35 ml)
• 1 medium onion
• 5 cloves garlic
• 1 green bell pepper
• 2 carrots
• 1 tbsp red wine vinegar (15 ml)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1/2 tsp hot smoked Spanish paprika (1.25 grams)
• 1/2 tsp ground cumin (1.50 grams)
• 2 tomatoes (grated)
• 2 medium potatoes
• 3 1/2 cups vegetable broth (840 ml)
• 3 cans black beans (15.5 oz / 440 grams each)
• 1 bay leaf
• sea salt & black pepper
• fresh parsley for garnish

👨‍🍳 Instructions

1. 1Heat a stock pot with a medium heat and add in the olive oil
2. 2While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper, and cut the carrots (peeled) into small bite-sized pieces
3. 3Add the chopped ingredients into the stock pot, mix continuously, after 5 minutes and the ingredients are lightly sauteed, add in the red wine vinegar, sweet smoked paprika, hot smoked paprika, and ground cumin, quickly mix together, then add in the grated tomtoes and season with sea salt & black pepper, turn it up to a high heat, give it a mix and then simmer for a few minutes
4. 4In the meantime, drain the cans of black beans into a colander and rinse under water, and cut the potatoes (peeled) into small bite-sized cubes
5. 5After simmering the grated tomatoes for about 5 minutes and they've slightly thickened, add in the chopped potatoes, drained black beans, vegetable broth, and bay leaf, give it a gentle mix, once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
6. 6After 15 to 20 minutes and the potatoes are just cooked through, remove the lid, you can always pierce the potatoes to ensure they are done, using a potato masher, mash down on the stew for a few seconds, this is to help thicken the stew, then remove from the heat
7. 7Transfer into shallow bowls and garnish with parsley, enjoy!