To find a healthy and hearty supper is often a challenge. And to solve this problem, here is a recipe for the best Spanish Bean Stew. It not only makes a satisfying dish, it is simple and easy to cook. This one-pot delicacy made with cannellini beans and chicken thighs is an absolutely mouthwatering treat that will certainly satisfy your taste buds. It is great for days when we hardly wish to cook or for times when kids are particularly annoying and tend to deny any kind of food. This wholesome and hearty meal will satiate your entire family and can be prepared in a jiffy. It can be served with rice or breads of your choice.
Here’s The Recipe For Best Spanish Bean Stew:
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Cubed chicken thighs: 400 grams
Cannellini beans: 400 grams
Tomatoes: 1 large
Potato: 1 large
Chorizo sausage: 200 grams
Onion: 1 large
Olive oil: 1 tablespoon
Chicken stock: 500ml
Salt: according to taste
Pepper: ½ teaspoon
Paprika powder: ½ teaspoon
Chopped parsley: a handful
Method Of Preparation:
Cut the chicken thighs into small cubes. Chop the tomatoes and keep aside. Cut the potatoes into chunks and slice the onion. Also cut the chorizo sausage into thick slices. Chop some parsley and keep it ready.
Prepare the chicken stock using leftover chicken bones. Place the bones in a large pot and fill it with water. Add some black peppercorns, 1 to 2 cloves of garlic, half an onion, 1 inch piece of cinnamon, 2 cardamoms and 3 to 4 cloves. Let it boil for 20 to 25 minutes. As the water starts boiling, you will notice froth floating on top. Keep removing it with a ladle. After 25 minutes switch off the flame and strain the stock. Discard the bones and use the chicken stock in any recipe where you need to make some gravy.
Heat oil in a big pan and saute the onions. As it turns translucent, add the chorizo sausages. Stir for some time until it changes colour and becomes slightly fluffy. Add the chicken pieces and fry on high heat for 5 to 6 minutes. Once the chicken changes colour, add the chopped tomatoes. Mix well and cook until the tomatoes become mushy. Add salt, pepper powder and paprika powder according to taste.
It is now time to add the cannellini beans. Stir in the beans along with the potato chunks. Coat it with the tomato paste and mix well. Pour in the chicken stock and cover. Cook it on a slow flame, allowing it to gently simmer for about 15 to 20 minutes. Stir occasionally to prevent burning and facilitating even cooking. Check whether the potatoes are tender or not. Insert a knife or fork into the potato to see whether it is soft. Similarly, check the chicken pieces. Once the chicken and potatoes are cooked, stir in a handful of chopped parsley leave. This will lend a fantastic flavor to the stew. Simmer for 2 minutes and the stew is now ready to be served.
Serve the best Spanish bean stew with hard breads or a bowl of rice. Make a fresh salad with cucumber, onions, tomatoes and a dash of lemon juice. Serve it along with this wonderful one-pot dish. If you wish to freeze this stew, cool and keep it in the refrigerator in an air-tight container. If stored correctly, it can be used for 2 months.