I found this recipe in a wonderful cookbook I got for my birthday. I’m surprised at how easy the recipes are.
Spanish Bean Stew
yellow onion, chopped
2 cups vegetable broth (we used 1/2 broth, 1/2 water)
1 carrot, chopped
1 leek, white part only, halved, rinsed, and coarsely chopped (leeks are like onions)
2 tsp Spanish or Hungarian paprika
2 cloves garlic, chopped
1/2 lb green beans, trimmed and cut into 1 inch pieces
2 cans kidney or pinto beans
1. Prepare the onions. In a large saucepan, saute onions until soft and translucent, about 8 minutes. Remove from heat and transfer 1/2 of the onion to a blender. Add the broth, process until smooth, and set aside.
2. Finish the stew. Return the pan to medium-high heat and heat the remaining 1 TBL oil. Add the carrot and leek to the remaining onion and saute until the leek is tender, about 5 minutes. Reduce heat to medium and stir in the paprika and garlic, and cook, stirring for 1 minute. Add the green beans, kidney beans, and pureed onion broth, and cook, stirring occasionally, until the beans are tender-crisp, 8-10 minutes. Season to taste with salt and pepper (which we never have to use, divide among soup bowls and enjoy.