Bean Stew with Olives
OIL USES: Cook & Stew
CHARACTERISTICS:Vegetarian
INGREDIENTS
SERVINGS: 4
- 11 oz good-quality navy beans
- 1 bay leaf
- 3 tbsp GOYA® Extra Virgin Olive Oil
- 1 large onion
- 1 tsp sweet paprika
- 4 cloves of garlic
- 11 oz crushed tomatoes
- 0.5 cup red wine
- 0.5 cup GOYA® Cocktail Olives
- -0.02 leaves of spinach
- water
- salt and pepper to taste
- parsley to taste
- 0.5 cup grated cheese (optional)
PREPARATION
1
Put the navy beans in cold water to soak the night before.
2
The next day, strain the water out of the beans and put them into a pot with a good drizzle of GOYA® Extra Virgin Olive Oil and one bay leaf. Cover with water and bring to a boil.
3
When the water starts to boil, add a couple of glasses of cold water to prevent the beans from opening and cook until they are tender, about 1 hour.
4
Next, add a good splash of GOYA® Extra Virgin Olive Oil to a pot and, when it is hot, add the diced onions. Fry until they are clear.
5
Now add the chopped garlic and sweet paprika and stir a couple of times, only keep on heat for a short while to ensure the paprika does not get toasted and bitter.
6
Then add the red wine, crushed tomato and the peeled and chopped tomatoes chopped to the pan and cook for 10 minutes.
7
Add the GOYA® Cocktail Olives well drained, the beans with their cooking liquid and the chopped spinach. Cook for another 10 minutes. Season to taste and let rest.
8
Serve in bowls and sprinkle grated cheese on the top (optional).
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