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Beans with Manchego Cheese

Stewed Beans with Manchego Cheese

This recipe for stewed beans with manchego cheese uses scarlet runner beans, but any larger dry bean will work well here.
4.43 from 33 votes
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Prep Time: 15 minutes
Cook Time: 2 hours
Soaking time (Inactive): 8 hours
Total Time: 10 hours 15 minutes
Servings: 6
Calories: 399kcal

Equipment

  • Large pot
  • Skillet

Ingredients

  • 16 ounces dry beans, such as scarlet runner, cannellini, or your favorite large bean variety
  • 2 bay leaves
  • 2 tablespoons neutral oil, divided
  • 1 yellow onion, peeled and diced
  • 4 ribs of celery with leaves, trimmed and thinly sliced; leaves minced and kept separate for garnish
  • 8 cloves garlic, peeled and minced
  • 3 tablespoons butter, divided
  • 2 teaspoons dry thyme
  • 2 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper, plus more to taste
  • 6-7 cups vegetable stock or water, plus more as needed
  • 8 ounces mushrooms of your choice, sliced or torn, such as cremini, beech, oyster, or maitake
  • Salt and pepper to taste

For garnish:

  • ¼ cup fresh parsley, minced
  • 3 ounces Manchego cheese shaved or grated

Instructions

Soak the beans:

  • Pour the beans into a large pot and cover with water. Add 2 bay leaves. Cover and soak for 8 hours or overnight. Drain and rinse and set aside. See the cooking note below.

Cook the aromatics:

  • Wipe out the pot used to soak the beans. Heat 1 tablespoon neutral oil over medium-high heat. Once hot, add the onion and celery and cook for 7-8 minutes until they begin to soften.
  • Add the garlic and cook for 45 seconds until fragrant.

Bloom the spices:

  • Melt 2 tablespoons of butter into the aromatics. Add the thyme, sweet paprika, smoked paprika, and crushed red pepper and cook for 45 seconds until fragrant.
  • Add the dry beans and toss to coat—season with salt and pepper. Start with 1 teaspoon of salt to start and add more as desired. The stew will become saltier as it simmers.

Simmer the stew:

  • Pour in the vegetable stock and bring to a boil. Reduce heat and simmer, uncovered, for about 2 hours until the beans are tender. Taste and season again to your preferences. Add more stock as necessary if the liquid evaporates too quickly.

Cook the mushrooms:

  • Once the beans are tender, cook the mushrooms. Heat the remaining avocado oil and the butter in a skillet over medium heat. Once the butter is frothy, add the mushrooms and cook, occasionally flipping, for 8-12 minutes until they turn golden brown and crisp up around the edges. Season lightly with salt. Transfer to a plate.

To serve:

  • Divide the stew between bowls and garnish with celery leaves, parsley, and shaved manchego. Spoon the mushrooms on top of each dish. Enjoy!

Notes

Soaking methods:
  • Overnight soak: Soak the beans for at least 8 hours or overnight.
  • Quick soak: Cover beans with water and bring to a boil for 3–5 minutes. Turn off the heat and cover the pot. Soak for at least 1 hour.
  • Cook beans fully: Soak beans overnight. The next day, bring the water to a boil. Reduce heat and simmer on low heat for 2–3 hours until completely tender.
Approximate cooking times:
  • Overnight soak only: Simmer the stew for approximately 2 hours
  • Quick soak as per the method above: Simmer the stew for approximately 1 hour 30 minutes.
  • Cook beans fully: Simmer the stew for 45 minutes to 1 hour.

Nutrition

Calories: 399kcal | Carbohydrates: 52g | Protein: 22g | Fat: 13g | Sodium: 134mg | Fiber: 12g | Sugar: 3g | Vitamin C: 6mg
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