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Spain on a Fork > All Recipes > Main Dishes > A Pot Of these Beans will WARM you with GOODNESS | Quick & Easy Recipe
All Recipes, Main Dishes / January 11, 2023
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This Spanish Bean Stew with Eggs, known as Potaje de Alubias con Huevos, is possibly my new favorite stew, specially during the cold winter months. It has an incredible depth of flavors, it´s easy to make and comes together in about 40 minutes.
My favorite thing about this stew, is that it´s made with the most basic pantry staples. We´re talking canned beans, canned tomato sauce, everyday vegetables and common spices & herbs. But the best part? With that first spoonful, it will instantly warm your soul.
What truly flavors this bean stew is thesweet smoked Spanish paprika. Accept no substitutions. You can also add in a little chili powder if you want some heat. For the liquid, I used vegetable broth instead of water. As the broth adds a heartier flavor to the stew.
TIPS & TRICKS to Make this Recipe: I poached the eggs for about 4 minutes in the stew. I like the egg whites fully cooked through with the yolks just slightly creamy. But you can cook the eggs to your liking.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
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Watch the Video Below on How to Make this Spanish Bean Stew with Eggs
Spanish Bean Stew with Eggs | Potaje de Alubias con Huevos
CourseMain Course
CuisineSpanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 552 kcal
Author Albert Bevia @ Spain on a Fork
Ingredients
- 3tbspextra virgin olive oil45 ml
- 2slicesbaguette1 inch / 2.50 cm thick
- 4clovesgarlic
- 1onion
- 1green bell pepper
- 1carrot
- 1largepotato
- 2tspsweet smoked Spanish paprika5 grams
- 14.5ozcan tomato sauce410 grams
- 15.5ozcan white beans440 grams
- 15.5ozcan pinto beans440 grams
- 3 1/2cupsvegetable broth850 ml
- 4eggs
- 2bay leaves
- pinchsea salt
- dashblack pepper
- dashwhite sugar
- handfulfresh parsley
Instructions
Roughly chop the onion and garlic, finely chop the green bell pepper and carrot (peeled), cut the potato (peeled) into small bite-sized pieces that are 1/2 inch / 2.50 cm thick, drain the canned beans into a colander and rinse under water
Heat a stock pot with a medium heat and add in the olive oil
After a couple minutes add in the slices of baguette and the cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then transfer into a mortar and set aside
Using the same pan with the same heat, add in the onion, bell pepper and carrot, mix with the olive oil, after 4 minutes and the onion is translucent, add in the chopped potatoes and paprika, quickly mix together, then add in the canned tomato sauce and season everything with sea salt, black pepper and a kiss of white sugar, mix together and then simmer without mixing
Once the tomato sauce has slightly thickened, about 3 to 4 minutes, add in the drained beans, vegetable broth and bay leaves, raise to a high heat, once it comes to a boil, place a lid on the pan and lower to a low-medium heat
Meanwhile, add in 2 tbsp (8 grams) chopped parsley into the mortar with the fried bread and garlic, season with sea salt, using a pestle pound down until you form a paste like texture, you can also use a food processor for this step
After simmering the stew for 15 to 20 minutes the potatoes should be fully cooked through, remove the lid and pierce one with a toothpick, if it easily goes in they are ready, for the next step add in the bread and garlic mixture, mix together, then crack in the eggs into the stew, all evenly spaced out, place the lid back on the pan and simmer for 3 to 4 minutes, or until the eggs are just cooked through, then remove from the heat
Transfer into shallow bowls and sprinkle with finely chopped parsley, serve at once, enjoy!
Recipe Notes
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
Nutrition Facts
Spanish Bean Stew with Eggs | Potaje de Alubias con Huevos
Amount Per Serving
Calories 552Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 164mg55%
Sodium 968mg42%
Potassium 1752mg50%
Carbohydrates 79g26%
Fiber 17g71%
Sugar 10g11%
Protein 25g50%
Vitamin A 3839IU77%
Vitamin C 54mg65%
Calcium 221mg22%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
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Tags: baguette, bay leaves, bean stew, beans, bread, carrots, eggs, extra virgin olive oil, garlic, green bell peppers, onions, pinto beans, potatoes, recipe, stew, sweet smoked spanish paprika, tomato sauce, vegetable broth, vegetarian, white wine
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7 Comments
Spanish Bean Stew with Eggs – Potaje de Alubias con Huevo – Spansk böngryta med ägg – Nyttig mat ska vara god
[…] Bevia, aka Spain on a Fork, skriver i originalreceptet att det hans nya favoritgryta och vi är benägna att hålla med honom. […]
28 . Jun . 2023
mae solibio
Watching and learning those foods you cook, thanks a lot! hoping to see more easy cook.
25 . Apr . 2023
Spain on a Fork
Happy to hear that! Much love 🙂
27 . Apr . 2023
Alison
Very good. I had about a 1/3 cup leftover cooked Mexican chorizo that I chucked in as well. The potatoes took longer to cook, but that’s ok it reduced the liquid a little more.
15 . Jan . 2023
Spain on a Fork
Sounds great! Thanks for the comment 🙂 Much love
15 . Jan . 2023
Ramya
Cant wait to make this soon for me can i skip green bell pepper as am not a big fan of green bell pepper i never had spanish bean stew with eggs before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
11 . Jan . 2023
Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
12 . Jan . 2023