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Stewed Beans with Manchego Cheese_MidPage – 1

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.
4.39 from 13 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Soaking time (Inactive): 8 hours
Total Time: 9 hours 30 minutes
Servings: 6
Calories: 399kcal

Equipment

  • Large pot
  • Skillet

Ingredients

  • 16 ounces dry scarlet runner beans
  • 2 tablespoons avocado oil divided
  • 1 yellow onion peeled and diced
  • 4 ribs of celery with leaves trimmed and thinly sliced; leaves roughly chopped
  • 8 cloves garlic peeled and thinly sliced
  • 3 tablespoons butter divided
  • 1 teaspoon dry thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 6-7 cups vegetable stock more as needed
  • 8 ounces mushrooms of your choice sliced or chopped, such as shiitake, cremini, or oyster
  • Salt and pepper to taste

For garnish:

  • Chopped celery leaves
  • Chopped parsley
  • Manchego cheese or try this with shaved parmesan or crumbled goat cheese

Instructions

Soak the beans:

  • Pour the beans into a large pot and cover with water. Cover and soak for 8 hours or overnight. Drain and rinse and set aside.

Cook the aromatics:

  • Wipe out the pot used to soak the beans. Heat 1 tablespoon avocado oil over medium-high heat. Once hot, add the onion and celery and cook for 7-8 minutes until they just 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, 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 1/2 teaspoon of salt to start and add more as desired. The stock will reduce and become saltier as it cooks.

Simmer the stew:

  • Pour in the vegetable stock and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour 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.

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!

Nutrition

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