Spanish Beans in Adobo Sauce | Alubias en Adobillo

Ingredients

• 1/4 cup extra virgin olive oil (60 ml)
• 2 slices baguette (1 inch / 2.50 cm thick each)
• 6 cloves garlic (skins removed)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1 tsp dried oregano (1 gram)
• 1/2 tsp ground cumin (1.50 grams)
• 1/4 tsp crushed red pepper (0.625 grams)
• 1 tbsp white wine vinegar (15 ml)
• 1/4 cup water (60 ml)
• 1 medium yellow onion (finely chopped)
• 1 jar cooked white beans (same as canned) (25 oz / 700 grams)
• 2 cups vegetable broth (480 ml)
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. 1

   Heat a stockpot with a medium heat and add in the olive oil

2. 2

   After a couple of minutes, add in the slices of baguette and the cloves of garlic, sauté for 3 to 4 minutes or until golden fried all around, then remove from the pan and turn off the heat

3. 3

   Add the fried garlic into a mortar, along with the paprika, oregano, cumin, and crushed red pepper, then season with salt & pepper, and using a pestle, pound down on the ingredients until well mashed, then add in the slices of fried baguette and continue to mash down until you get a paste-like texture, then add in the vinegar and water, and mix together

4. 4

   Heat the same stockpot with a medium heat and add in the chopped onion, mix continuously

5. 5

   After 5 minutes and the onions are slightly translucent, add in the adobo sauce in the mortar, continue to mix together for 1 minute, then add in the jarred white beans (drained and rinsed) and the vegetable broth, and raise to a high heat

6. 6

   Once it comes to a boil, place a lid on the stockpot and lower it to a low heat, simmer for 10 minutes, making sure to gently shake the pan once in a while, then remove from the heat

7. 7

   Transfer into shallow bowls and garnish with chopped parsley, enjoy!