How To Make Cantabrian Bean Stew - Alubias De Cantabria

Full recipe: https://thespanishradish.com/recipes/what-is-cantabrian-bean-stew-alubias-de-cantabria-and-how-to-make-it/

Prep time: 10 minutes
Soak beans: Overnight
Cook time: 2 hours
resting time: 1 hour
Total time: 12 hours, 10 minutes

Serves 6 as a main meal

Cantabrian bean stew (Alubias de Cantabria) is a creamy bean stew that hails from the Cantabria region of Spain. The stew is traditionally made with a few simple veggies, paprika, cumin, and the most sought-after bean variety of the region: Carico montañés. The result is a rich and creamy bean stew that is vegan-friendly and can be enjoyed as is or served with fresh bread.

Join us in discovering this classic Spanish recipe from the beautiful region of Cantabria, plus we’ll give you some easy substitution options for the traditional Carico montañés beans used — with kidney beans or pinto beans. The result is a thick, creamy bean stew that is incredibly healthy, high in plant-based protein, high in dietary fiber, and low in fat.

Here's what you'll need:

___Ingredients___
2 cups dried kidney beans (or Carico montañés if you can source them)
1 spring onion, chopped
1 garlic clove, chopped
1 small Italian green pepper, seeds removed, loosely chopped
1 small red bell pepper, seeds removed, loosely chopped
1 chorizo ​​pepper (optional)
2 tbsp extra virgin olive oil
1 tbsp sweet paprika
1 tbsp ground cumin
2 cups vegetable stock
2 cups water
Salt and ground black pepper (to taste)

___Equipment Needed___
Large pot with lid
Pot for boiling veggie stock