Estofado ahumado de alubias blancas
By: Agi Kaja
Profundamente ahumado, rico e increíblemente reconfortante, este estofado ahumado de alubias blancas convierte un humilde tarro de alubias en una auténtica comida entre semana que reconforta el alma.
Con un toque de pimentón ahumado y una profundidad de sabor conseguida a fuego lento, es exactamente lo que apetece mojar con una generosa rebanada de pan crujiente en una tarde gris.
Smoky Haricot Bean Stew
Experience the deep, warming flavours of our Smoky Haricot Bean Stew—the perfect antidote to "beige" processed meals. By using dry bulk pulses and aromatic spices, this recipe avoids the hidden sugars and additives of supermarket tinned beans, keeping your kitchen strictly Non-UPF. It’s a hearty, high-fibre dish that supports gut health and delivers incredible nutritional density with every spoonful.
Ingredients
- 1 cup dried haricot beans (2.5 cups cooked)
- Water for soaking and boiling
- Optional: 1 bay leaf for cooking
- For the Stew:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chilli flakes (optional)
- 1 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 1 cup vegetable stock
- 1 tsp soy sauce
- Salt & black pepper, to taste
- Fresh parsley or thyme to finish
Directions
- Step 1: Soak & Cook the Beans
- Soak the beans: Place dried haricot beans in a bowl and cover with plenty of water. Soak for 8–12 hours or overnight.Cook the beans:Drain and rinse the soaked beans. Add to a pot with fresh water (about 3 cups) and a bay leaf if using. Bring to a boil, then simmer for 45–60 minutes, or until tender but not mushy. Drain and set aside. Step 2: Make the Stew
- Cook the veg: Heat oil in a pan. Add onion and carrot. Cook for 6–8 minutes until soft. Add garlic and cook for 1 more minute.Add spices:Stir in paprika, cumin, and chilli flakes. Cook for 30 seconds.Make the sauce:Add tomato purée, chopped tomatoes, soy sauce, and stock. Simmer uncovered for 10 minutes.Add the beans:Stir in the cooked haricot beans. Simmer for another 10–15 minutes.Finish:Season with salt and pepper. Stir in parsley or thyme before serving.
- Serving Ideas: Over mashed potatoes, with crusty bread
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