Catalan White Bean Stew

Name: Catalan White Bean Stew
Ingredients: 2 Eggs; enough to barely cover the eggs Water; 1/4 cup (60 ml) Extra virgin olive oil; 2 (each 1/2 an inch thick) Baguette slices; 4 Garlic cloves; 15 Raw blanched almonds; 1 Medium sized onion; 3 cloves Chopped garlic; 1/2 cup (120 gram) Tomato sauce; to taste Sea salt; to taste Freshly cracked black pepper; 1/2 cup (120 milliliters) Dry white wine; 700 grams (25 ounces) Cooked white beans; 2 1/2 cups (600 ml) Vegetable broth; 1/4 teaspoon (about 1/4 g) Saffron threads; 2 tablespoons (8 g) Chopped parsley

16 ingredients · from Spain on a Fork

Ingredients

2 Eggs
enough to barely cover the eggs Water
1/4 cup (60 ml) Extra virgin olive oil
2 (each 1/2 an inch thick) Baguette slices
4 Garlic cloves
15 Raw blanched almonds
1 Medium sized onion
3 cloves Chopped garlic
1/2 cup (120 gram) Tomato sauce
to taste Sea salt
to taste Freshly cracked black pepper
1/2 cup (120 milliliters) Dry white wine
700 grams (25 ounces) Cooked white beans
2 1/2 cups (600 ml) Vegetable broth
1/4 teaspoon (about 1/4 g) Saffron threads
2 tablespoons (8 g) Chopped parsley

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Method

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Watch the original: “Catalan White Bean Stew” by Spain on a Fork. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.