Spanish-style butter bean and smoked paprika stew

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the butter beans. Scrub the potatoes and cut into 2 cm chunks. Drain the roasted peppers and slice them into strips, halve the olives, finely chop the onion, crush the garlic and chop the parsley leaves.
2. Put the beans, potatoes, onion and garlic in the slow cooker. Add the peppers, olives, passata, smoked paprika, olive oil and 100 ml of water, then stir well.
3. Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are completely tender.
4. Squash a few beans and pieces of potato against the side of the pot to thicken the sauce, then season with black pepper and a little salt (the olives are already salty).
5. Stir in most of the parsley just before serving. Ladle into bowls and scatter over the rest.

Tip Roasted peppers from a jar are fine, but drain them first. Green or black olives both work, so use whichever is already open.

Photo made with AI.

From Nosha · nosha.app