Spanish · Lunch
Navarre Fresh Beans with Vegetables
Navarre vegan stew of fresh white beans simmered with capsicum, tomato, and onion in a clean broth, finished with sweet pimenton and parsley, served with country bread for the smoky liquor.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
485Calories
18gProtein
16gFat
58gCarbs
8gSugar
12gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Dice red capsicum and onion, slice carrots into 5mm rounds, smash 6 garlic cloves, grate tomato, chop parsley, and toast country bread slices until golden.
2
Sweat
Heat 60ml olive oil in a heavy pot over medium-low. Add onion, capsicum, carrots, and bay leaves with a pinch of salt. Cook 8–10 minutes, stirring occasionally, until vegetables soften.
3
Bloom
Stir in smashed garlic and 2 tsp sweet pimenton off heat for 15 seconds. Return to medium heat, add grated tomato, and cook 3–4 minutes until darkened with oil pooling at edges.
4
Simmer
Add 400g fresh beans and 800ml hot vegetable stock with remaining salt. Bring to vigorous simmer over medium-high, then reduce to medium-low. Cook 12–15 minutes until beans are tender.
5
Plate
Discard bay leaves, taste and adjust seasoning. Ladle into warm bowls, scatter black pepper and parsley across surface, drizzle 1 tsp olive oil per bowl, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) fresh shelled white beans
- 300g (10.6 oz) red capsicum
- 300g (10.6 oz) ripe tomato
- 200g (7.1 oz) yellow onion
- 2 small carrots
- 6 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimenton
- 2 dried bay leaves
- 800ml (3 1/3 cups) hot vegetable stock
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 thick slices country bread