Spanish inspired bean stew and patatas bravas

I’m counting down. Counting down until I go on holiday, a much-needed holiday I can tell you. We are travelling around Italy for two weeks and I for one can’t wait! I hate going on about being busy, but I have been. Busy with a new job, busy training for a half marathon, busy trying my best to grown some veg, and busy writing blog posts. I know i’ve neglected relationships whilst I have been going through this hectic period and I’m planning on balancing my time a little better when I get home.

One of the vegetables I have been growing for the first time this year is the humble potato and boy oh boy, what a treat they are! Before you put the seed potatoes in the ground you need to allow them to “chit” which means leaving them in a sunny spot and waiting for them to start sprouting. When it came to planting, I put mine in rows and then mounded the soil up over them, they then pretty much sorted themselves out. The leaves started growing, they developed some really pretty, delicate flowers and then they started dying back and the leaves started yellowing – it is at this point that they were ready to dig up! There is something quite exciting about digging up one plant and seeing the numerous golden nuggets that have formed, all from that one sprouted seed potato!

So, what to do with all the potatoes? I’m feeling in the holiday vibe so I got all Spanish inspired with this delicious dinner.

Patatas Bravas

Bean stew

Spanish bean stew and patatas bravas

Spanish vegan food

Bean Stew and Patatas Bravas
Serves 4

For the stew:

1 tbsp coconut oil
2 tspn paprika
2 tspn smoked paprika
1 onion
1 clove of garlic (crushed)
1 tin of butter beans
1 tin of kidney beans
1 tin of chopped tomatoes
A red pepper
A tspn of dried chillies
500ml of veg stock

For the potatoes:

1 tbsp coconut oil
8-10 potatoes
2 tbsp smoked paprika
2 cloves of garlic

1) Heat the oven to 180C.
2) In a large tray put the coconut oil and place in the oven to melt.
3) In a large pan melt some more coconut oil on a medium heat for the stew. Add the chopped onions and sauté down for 5 minutes until soft.
4) Pull out the tray from the oven and place the chopped potatoes, sprinkle with the smoked paprika and throw in the cloves of  garlic. Put in the oven for 30 minutes making sure to stir them around every once in awhile.
5) Back in the pan, add both paprikas and stir through the onions, add the crushed garlic and cook for a minute. Add the beans, chopped pepper, tomatoes, and stock.
6) Bring to the boil and simmer for 30 minutes. Add some chilli flakes and stir through, season with salt and pepper.
7) Get your potatoes out of the oven and sprinkle with some salt and pepper.

I just put the dishes on the table and everyone helped themselves. Some red wine wouldn’t go wrong here too!


Veronica x


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