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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Serrania Three-Bean Vegan Stew
Tuesday, September 24, 2024 @ 9:18 PM

By Paul Whitelock

 

This hearty bean stew is made with three varieties of beans for a nourishing, filling vegan meal. Comforting for a chilly evening - today is the first day of winter, even here in Andalucia.

This meal can be frozen in portions once it has cooled.

 

Ingredients

1 small can of spicy kidney beans

1 small jar of alubias blancas

1 small can of baked beans

2 tbsp olive oil

1 small onion, diced

2 cloves of garlic, minced

1 diced carrot

2 small potatoes, diced

½ litre vegetable broth

3 or 4 small tomatoes

1½ tbsp red wine vinegar

2 bay leaves

1 teaspoon ground mixed peppers

1¼ teaspoon salt

a handful of baby spinach

a handful of chopped parsley

1 tbsp black tea

 

Method

Heat olive oil in a large saucepan. Sauté onion and garlic for 5-6 minutes, or until translucent and slightly softened, stirring frequently.

Add carrots, and diced potato. Continue cooking for 6-7 minutes.

Add beans, broth, tomatoes, red wine vinegar, bay leaves, herb salt, tea and ground mixed peppers. Bring to the boil, then reduce heat to low and simmer for 20-25 minutes, until the carrots and potatoes are tender.

Stir in spinach and parsley 5 minutes before serving. 

 

Preparation Time: 30 minutes

Cooking Time: 30 minutes

 

Nutrition Information

Serving: 1 Bowl

  • Calories: 142
  • Sugar: 6.5 g
  • Sodium: 1216.2 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 6.8 g
  • Protein: 4 g
  • Cholesterol: 0 mg

 

Accompaniments

Crusty bread, crisps.

A robust Spanish red wine, eg Rioja or Ribera del Duero.

I chose Perezoso (2019), a local red wine with Denominacion de Origen status from Bodega Gonzalo Beltran in Ronda (Malaga)

 

 

 

 

 

Acknowledgements

Bodegas Gonzalo Beltran, Crowded Kitchen

 

Tags:

3-bean stew, alubias blancas, baby spinach, baked beans, bay leaves, black tea, Bodega Gonzalo Beltran, calories, carbohydrates, carrot, cholesterol, crisps, Crowded Kitchen, crusty bread, Denominacion de Origen, fat, fibre, garlic, Malaga, olive oil, onion,  parsley, Paul Whitelock, Perezoso, potato, protein, red wine, red wine vinegar, Ribera del Duero, Rioja, Ronda, salt, saturated fat, Serrania, Sodium, Spanish red wine, spicy kidney beans, sugar, tomato, trans fat, vegan stew, vegetable broth

 



Like 2




4 Comments


marcbernard said:
Wednesday, September 25, 2024 @ 10:41 AM

Regret that your diary is out of sinc. It is not the first day of winter, but Autumn. The essence of your blog is still valid though!


john mclean said:
Saturday, September 28, 2024 @ 8:37 AM

Ground mixed peppers mentioned in the method but not the ingredients


PablodeRonda said:
Sunday, September 29, 2024 @ 1:02 PM

marcbernard: I saw on Spanish TV (TVE1) that it was the start of winter. I thought I could trust the national broadcaster.


PablodeRonda said:
Sunday, September 29, 2024 @ 1:04 PM

john mclean: You're absolutely right - a slip of the pen (keyboard). Corrected now. Thank you!


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