Name: Spanish Vegetable and White Bean Stir-Fry (Pisto con Alubias Blancas)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 medium zucchini, diced; 1 medium eggplant, diced; 4 ripe tomatoes, chopped (or 1 can diced tomatoes, 14 oz); 1 can white beans (alubias blancas), drained and rinsed (15 oz); 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley (optional)

From craving to table

Instructions

1
Heat the olive oil in a large skillet or sauté pan over medium heat.
2
Add the onion and both bell peppers. Cook for 4-5 minutes until softened.
3
Stir in the garlic, zucchini, and eggplant. Sauté for another 5-7 minutes, stirring occasionally.
4
Add the tomatoes, smoked paprika, oregano, salt, and black pepper. Mix well and cook for 10 minutes, allowing the vegetables to soften and flavors to meld.
5
Stir in the drained white beans and cook for another 5 minutes, until heated through.
6
Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving, if desired.

Spanish Vegetable and White Bean Stir-Fry (Pisto con Alubias Blancas)

Instructions

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