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Vegetable stew with red beans from Ortigal

Vegetable stew with red beans from Ortigal

The best remedy against the cold - this recipe for vegetable stew with red beans - came from an elderly woman from the La Laguna neighbourhood of El Ortigal


250 gr. of canned red kidney beans 
1 carrot
1 piece of pumpkin
1 bunch fresh spinach
250 gr. of green beans
2 medium potatoes
1 white onion
1/2 green pepper
1/2 red pepper
1 ripe tomato, grated
Olive oil, a bay leaf and salt
1/2 teaspoon sweet paprika
1/2 litre of vegetable stock


Start by making the sofrito, adding a good glug of olive oil, thinly sliced onion, the two types of peppers, finely chopped, and the grated tomato into a deep pan. Cook over medium heat so that the vegetables are poached.

Put the beans in a colander and rinse well, reserve. Cut the rest of the vegetables (potatoes, carrots, pumpkin, and beans) into pieces, then add them to the pan once the sofrito is well poached, season and add the sweet paprika, then cook the vegetables alone for a few minutes. Add the vegetable stock and enough water until the vegetables are covered and let it cook for about 8 minutes.

When the vegetables are almost cooked, add the red beans, stir and cook for another 5-10 minutes. Chop the spinach leaves and reserve.

Add the spinach near the end of the cooking time, correct the seasoning and cook for the last few minutes for all the ingredients and the stock to mix well and thicken a little. 

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