Red bean stew with spinach
A vegetarian stew of red beans, spinach, and vegetables, thickened with a flour-and-paprika roux. Serves 4; requires 12 hours of soaking and about 125 minutes of cooking.
Soak the beans the night before. Simmer them gently until tender, adding the spinach during the final 30 minutes. The sources do not specify active preparation time.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the beans
Rinse the beans and soak them in plenty of water for 12 hours. Drain them before cooking.
Ready to continue when: The beans have soaked for 12 hours and have been drained.
720 min - 02
Cook the beans with the vegetables
Put the beans in a pot with the onion, carrot, garlic, bay leaf, and olive oil. Add enough water to cover them. Bring to a boil, then simmer gently, keeping the beans covered with water, until tender; allow about 120 minutes and add water if needed.
Ready to continue when: The beans are tender when tasted and have remained covered with water during cooking.
120 min - 03
Add the spinach
When about 30 minutes of cooking time remain, add the cleaned, chopped spinach. Stir gently and continue simmering.
Ready to continue when: The spinach is incorporated into the stew and has cooked during the final 30 minutes.
30 min - 04
Blend the vegetables and thicken
Remove the bay leaf. Take out the onion and carrot, blend them with a little cooking broth, and return the mixture to the pot. Separately, heat the olive oil, fry the level tablespoon of flour, and take the pan off the heat; add the paprika and immediately stir in a little broth. Pour the roux into the pot and simmer for 5 more minutes, stirring gently.
Ready to continue when: The roux is blended into the broth and the stew is slightly thickened after 5 minutes of gentle simmering.
5 min - 05
Let the stew rest
Take the stew off the heat and let it rest before serving.
Ready to continue when: The stew has rested for 10 minutes before serving.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- TIEMPO-TEMPERATURA.pdf www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_c…
- TABLA DE ALMACENAMIENTO EN REFRIGERADOR Y CONGELADOR www.fda.gov/media/76116/download
- ALIMENTACIÓN SALUDABLE Conservación de los alimentos www.oficinadeaccesibilidaduniversal.es/doc/nutricion/alimentos/ALIMENTACI%C3%93N%20SALUDABLE…
- Alubias pintas con espinacas - Ruido en la Cocina® ruidoenlacocina.es/recetas/alubias-pintas-con-espinacas/
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- Alubias rojas estofadas | Consumer www.consumer.es/alimentacion/alubias-rojas-estofadas.html
- Guiso de alubias rojas y espinacas. Receta fácil ⋆ Guisando Rico guisandorico.com/guiso-de-alubias-rojas-y-espinacas/
- Alubias rojas con jamón y espinacas - Gurmé www.abc.es/gurme/recetas/sevi-alubias-rojas-con-jamon-y-espinacas-201512130900_noticia.html
- Alubias rojas estofadas - Magefesa | Productos de cocina y menaje magefesa.com/recetas/alubias-rojas-estofadas/
- Cocinando con Lola García: Alubias rojas estofadas lolacoci.blogspot.com/2013/04/alubias-rojas-estofadas.html
State: Published after documentary validation; no “Tested” label is shown.