White Bean Stew with Spinach and Saffron
A creamy vegetarian stew of cooked white beans and spinach, flavored with saffron and paprika.
This version combines cooked white beans with fresh spinach, broth, and cream. First sauté the garlic; then add the saffron and spinach, and finally stir in the beans to warm them gently.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Sauté the garlic
Heat the olive oil in a pot and sauté the garlic for 5 minutes, stirring occasionally.
Ready to continue when: The garlic is fragrant and lightly golden, not burnt.
5 min - 02
Steam the spinach with the broth
Add the saffron threads and stir briefly. Pour in the poultry broth and place the spinach in a steamer basket over the pot; cover and steam for 10 minutes.
Ready to continue when: The spinach has wilted and softened, and the broth is hot.
10 min - 03
Combine and season
Transfer the spinach to the pot. Add the cream, salt, ground pepper, and paprika. Cook for 5 minutes, stirring to combine the ingredients.
Temperature: 100 °C / 212 °FReady to continue when: The mixture is hot and uniform, with the spinach evenly distributed.
5 min - 04
Add the beans
Stir in the cooked white beans and cook for 2 minutes, stirring gently so they warm through without breaking apart.
Temperature: 100 °C / 212 °FReady to continue when: The beans are hot and hold their shape.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.