Name: Smoky Paprika & White Bean Stew with Saffron Aioli
Total time: 5 min
Cuisine: Spanish
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

Lunch · Spanish · 5 min

Smoky Paprika & White Bean Stew with Saffron Aioli

Calories: 310
Protein: 14g
Carbs: 38g
Fat: 11g

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

Method

01In 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.
02While 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.
03To 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.

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