Spanish White Bean Stew

Ingredients

• extra virgin olive oil 1 tablespoon
• white onion 1 medium piece
• bell pepper 1 piece
• garlic clove 4 cloves
• sweet paprika powder 1 teaspoon
• dried thyme 1 teaspoon
• canned tomatoes 400 grams
• bay leaf 2 pieces
• cannellini beans 800 grams
• vegetable stock 250 milliliters
• parsley 0.5 bunches
• salt 1 to taste
• ground black pepper 1 to taste

Tools

• large-pot
• dutch-oven
• spoon
• knife
• cutting-board

Instructions

1. Heat the olive oil in a large pot or Dutch oven and sauté the onion and red bell pepper until softened.
2. Add the garlic and cook briefly, until fragrant.
3. Add the sweet paprika and dried thyme, stir, then add the canned tomatoes and bay leaves. Add the beans and stock, bring to a boil, then reduce the heat and simmer gently.
4. Remove the bay leaves, season with salt and pepper to taste, then sprinkle with parsley and serve.

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