Alubian de Cantabria – Bean Stew from Northern Spain

Our house is moving closer to being done. My brother, and IT guy, made the house 21st century. We moved to do this because so much is being done connected to the internet. Working from home, streaming television and music and electronic assistants all draw down on internet. Our setup is closer to an office building, rather than a home. It’s pretty cool. This week I’ll be doing more painting, which means my Instant Pot will be doing dinner for me.

This week’s recipe comes from Spain on a Fork. Alubian de Cantabria is a simple bean stew, Spanish style. The ingredients are simple and easy enough to place in a pot and cook. I’m going to adapt the method to work with the Instant Pot and adjust the ingredients for nutrition. I am going to use some dried beans instead of canned because in an Instant Pot, it’s very quick.

Here are the original stats;

Here is the final recipe

Here’s what I changed:

  • I swapped the canned beans for dry to reduce the sodium.
  • I increased the servings from 2 to 3 to reduce the calories.
  • I added in more carrots and bell pepper to increase the vitamins A and C.
  • I deleted the added sodium to reduce the sodium.

Here are the final stats:


Alubian de Cantabria – Bean Stew from Northern Spain

Serves 3

  • 1 onion
  • 3 green bell pepper
  • 1 carrot
  • 1 cup dry kidney beans
  • 4 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 
  • 1/2 tsp cumin powder 
  • black pepper
  • 2 tbsp extra virgin olive oil
  1. Cut onion into large chunks and add into an Instant Pot, cut green peppers into large chunks and add to the Instant Pot, cut carrot into large chunks and then in half, add to the Instant pot, and add the kidney beans fill the Instant Pot with cold water, to about 1/2 inch above the vegetables, cover and pressure cook on high for 20 minutes. Allow for a natural release.
  2. Meanwhile, cut 4 cloves of garlic into large chunks
  3. When the pressure has released, drain the vegetables and beans into a sieve with a bowl underneath, set the veggies and beans aside to cool off and reserve the broth
  4. Once the vegetables have slightly cooled off, add to a tall plastic cylinder or food processor, along with 1 tbsp of the kidney beans and 2 tbsp of the hot broth, season with pepper and using a handheld blender blend until everything is pureed and there are no chunks (or process in the food processor)
  5. Heat the Instant Pot on saute mode and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the chunks of garlic and mix with the olive oil, after 2 minutes add in the drained kidney beans, the pureed vegetables, 1 tsp of sweet smoked paprika, 1/2 tsp cumin powder and season with black pepper, mix together until well mixed, then add in 1 1/2 cups of the hot reserved broth, give it a quick mix and let simmer for 10 minutes
  6. Turn off the Instant Pot and transfer into serving bowls, garnish with freshly chopped parsley, serve at once.

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