lunch

Smoky Paprika & White Bean Stew with Saffron Aioli

Name: Smoky Paprika & White Bean Stew with Saffron Aioli
Ingredients: 0.8 cup (170 g) Cannellini beans, canned, rinsed and drained; 0.8 /2 cup (120 ml) Vegetable broth; 0.8 clove (3 g) Garlic, minced; 0.8 tsp Smoked paprika; 2.2 tsp (5 ml) Olive oil; 0.8 tsp Lemon juice, fresh; 0.8 /4 tsp Salt, fine sea salt; pinch Black pepper, freshly ground; 2.2 tbsp (15 g) Mayonnaise, light; 0.8 pinch Saffron threads, bloomed in 1 tsp hot water; 0.8 tbsp Fresh Parsley, chopped, for garnish

Nutrition

310

kcal

Calories

14.2

Protein

37.9

Carbs

11.2

Fat

AI Insight

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Ingredients(11)

Cannellini beans, canned, rinsed and drained0.8 cup (170 g)

Vegetable broth0.8 /2 cup (120 ml)

Garlic, minced0.8 clove (3 g)

Smoked paprika0.8 tsp

Olive oil2.2 tsp (5 ml)

Lemon juice, fresh0.8 tsp

Salt, fine sea salt0.8 /4 tsp

Black pepper, freshly groundpinch

Mayonnaise, light2.2 tbsp (15 g)

Saffron threads, bloomed in 1 tsp hot water0.8 pinch

Fresh Parsley, chopped, for garnish0.8 tbsp

Instructions

In a small saucepan, combine the rinsed cannellini beans, vegetable broth, minced garlic, and smoked paprika. Bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded. Season with fine sea salt and freshly ground black pepper to taste.

While the beans are simmering, prepare the saffron aioli. In a small bowl, whisk together the light mayonnaise and the bloomed saffron threads (along with their soaking water). The mixture should turn a beautiful golden-yellow. Taste and adjust seasoning if needed.

To serve, ladle the warm white bean stew into a shallow bowl. Dollop the saffron aioli generously over the top of the stew. Finish with a drizzle of fresh lemon juice and a sprinkle of chopped fresh parsley. Serve immediately.