Catalan Bean Stew Recipe

Name: Catalan Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 each red chili peppers; 3 cups vegetable stock; 2 medium onions peeled; 4 each tomatoes ripe; 6 cloves garlic peeled; 2 slices bread; 1 each potatoes peeled, diced; 1/2 cup parsley leaves chopped; 1 cup corn cooked; 2 tablespoons sherry wine; 1 tablespoon sherry vinegar

Servings: persons

2 each red chili peppers
3 cups vegetable stock
2 medium onions peeled
4 each tomatoes ripe
6 cloves garlic peeled
2 slices bread
1 each potatoes peeled, diced
1/2 cup parsley leaves chopped
1 cup corn cooked
2 tablespoons sherry wine
1 tablespoon sherry vinegar

1
Tear the chiles in half and remove the stems and seeds.
2
Soak the chiles in the stock for 1 hour or until soft.
3
If using paprika, dissolve it in the stock.
4
Preheat the oven to 350F (180C).
5
Place the onions and tomatoes on a baking sheet lined with foil and roast them for 20 minutes.
6
Add the garlic and continue roasting for 20 minutes, or until the garlic is soft and the onions are golden brown.
7
Darkly toast the bread in a toaster.
8
Transfer the chiles to a blender with a slotted spoon, reserving the stock.
9
Add the onions, tomatoes, garlic, and toast and puree until smooth, adding stock as necessary to obtain a thick paste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 each red chili peppers, 3 cups vegetable stock, 2 medium onions peeled, 4 each tomatoes ripe, and more.

Yes, Catalan Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catalan Bean Stew

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