📝 About This Recipe
This vibrant, sun-drenched stew celebrates the ancient lupini bean, a Mediterranean powerhouse known for its incredible protein content and firm, satisfying bite. Simmered in a fragrant broth of saffron, smoked paprika, and fire-roasted tomatoes, the beans absorb the deep aromatics of a traditional Spanish sofrito. It is a hearty, plant-based masterpiece that bridges the gap between a rustic village meal and a sophisticated contemporary dinner.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced)
- 2 medium Carrots (peeled and sliced into half-moons)
- 4 pieces Garlic Cloves (thinly sliced)
The Body and Spice
- 28 ounces Lupini Beans (jarred or vacuum-packed, rinsed and skins removed if desired)
- 14.5 ounces Fire-Roasted Diced Tomatoes (one standard can)
- 3 cups Vegetable Stock (low sodium)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1 pinch Saffron Threads (crushed into a powder)
- 1 teaspoon Dried Oregano
- 1 piece Bay Leaf (dried)
Finishing Touches
- 2 packed cups Fresh Spinach or Kale (roughly chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1/4 cup Flat-Leaf Parsley (freshly chopped)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
If using jarred lupini beans, rinse them thoroughly under cold water. If they still have their translucent skins, you can choose to 'pop' them out of the skins by gently squeezing each bean, though this is optional for a more rustic texture.
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2
In a heavy-bottomed Dutch oven or large pot, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion, red bell pepper, and carrots. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are starting to turn golden.
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4
Stir in the sliced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic brown or turn bitter.
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5
Add the smoked paprika, crushed saffron threads, and dried oregano. Stir constantly for 30 seconds to 'toast' the spices and release their essential oils.
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6
Pour in the fire-roasted tomatoes (with their juices) and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
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7
Add the rinsed lupini beans, vegetable stock, and the bay leaf. Bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for 25-30 minutes. This allows the lupini beans to soften slightly and the flavors to meld.
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9
Taste the broth. Lupini beans can be naturally salty from their brine, so adjust your sea salt and black pepper levels only after the stew has simmered.
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10
Remove the bay leaf and discard it. Stir in the chopped spinach or kale and cook for 2-3 minutes until the greens are wilted and vibrant green.
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11
Turn off the heat and stir in the fresh lemon juice. This acidity is crucial to brighten the earthy flavors of the legumes.
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12
Ladle the hot stew into deep bowls, ensuring each serving gets a generous helping of beans and broth.
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13
Garnish with a final drizzle of olive oil and a sprinkle of fresh parsley before serving.
💡 Chef's Tips
Always rinse jarred lupini beans multiple times to remove excess salt from the brine. If you prefer a thicker stew, use the back of your spoon to crush a handful of beans against the side of the pot during the last 10 minutes of cooking. Don't skip the saffron; it provides a unique floral depth that defines the Mediterranean character of this dish. For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño along with the bell peppers. This stew tastes even better the next day as the beans continue to marinate in the spiced broth.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough or crusty baguette to soak up the saffron broth. Pair with a crisp, chilled glass of Albariño or a dry Rosé. A dollop of Greek yogurt or plant-based crème fraîche on top adds a lovely creamy contrast. Serve alongside a simple arugula salad with a sharp lemon vinaigrette. Top with toasted pine nuts or slivered almonds for an extra layer of crunch.