Spanish White Bean Stew (Potaje de chícharos)

bowl of white bean soup on counter with beans and cloth around.

Spanish White Bean Stew (Potaje de chícharos)

A cold-weather classic, this Spanish White Bean Soup is loaded with meat, vegetables, and - of course - filling white beans that are sure to fill you up!

Course Soups + Stews

Cuisine Spanish

Prep Time 15

Cook Time 40

Total Time 55

Servings - 3

Author Alba Luna Meyer

Ingredients

4 cups cooked white beans, or 2 cups dry white beans
1 Italian green pepper, or cubanelle pepper
1 white onion
2 garlic cloves
1 tomato
2 medium carrots
2 cups chard
2 teaspoons olive oil
1 Spanish chorizo
2 ounces pancetta bacon
1 Spanish morcilla (blood sausage)
1 teaspoon smoked paprika powder
4 cups water, or vegetable broth; approximately
1 1/2 teaspoons salt, less when using vegetable stock
1/2 teaspoon black pepper

Instructions

If using dry white beans, presoak them the day before for at least 8-10 hours.
Prepare the vegetables: Cut the green pepper into small pieces. Peel and finely dice the onion. Peel and mince the garlic cloves. Grate the tomato. Peel the carrots and cut them into wheels. Wash and roughly chop the chard.
Cut the meats into bite-size pieces and set aside.
In a large pot, heat the olive oil and cook the chorizo, pancetta, and morcilla over low heat for 5-7 minutes until they release their juices and change color. Remove the meats from the pan once cooked.
In the same pot, add the grated tomato and the smoked paprika powder. Cook over low heat for 2 to 3 minutes, stirring regularly.
Add the rest of the vegetables, except the chard, and sauté over medium-low heat until soft, golden, and fragrant.
If using dry, soaked white beans: Drain and add the beans to the pot. Add the meats, black pepper, and salt. Cover with water or vegetable stock. Simmer over low heat for 1.5 hours, skimming off any white foam that forms at the beginning. When the beans are nearly soft, add the chard and cook for an additional 10 minutes.
If using cooked white beans: Rinse them under running water, then add the beans to the pot along with the meats, black pepper, and salt. Add the water or vegetable stock and simmer over low heat for about 30 minutes. Near the end, add the chard and cook for an additional 10 minutes.
Taste and add more salt and/or pepper if needed. Then serve and enjoy.

Notes

If using canned beans, rinse and drain them well.
If you can’t find morcilla (blood sausage), you can skip it. If you can't find Spanish panceta, use Italian pancetta or pork ribs. Don't use bacon.
Sauté the vegetables before adding water or vegetable stock. This makes the stew more flavorful.
If you can't find Spanish chorizo, be sure to add smoked paprika to the dish since it adds a similar flavor.
If using vegetable stock instead of water, reduce the extra salt you add.

Nutrition

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.