Potaje de Berros (Watercress Stew)

Ingredients

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup (200g) dried white beans, soaked overnight 1 cup (200g) dried white beans, soaked overnight
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 bunch watercress, stems removed 1 bunch watercress, stems removed
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent.
2. 2.
   Add the diced carrots and cubed potatoes to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Drain and rinse the soaked white beans, then add them to the pot.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the beans are tender.
5. 5.
   Add the watercress to the pot and cook for an additional 5 minutes, until wilted.
6. 6.
   Stir in the smoked paprika, salt, and pepper. Adjust the seasoning according to taste.
7. 7.
   Remove from heat and let the stew rest for a few minutes before serving.

Treat your ingredients with care...

• Watercress — Make sure to remove the tough stems before adding it to the stew. The leaves should be fresh and vibrant green for the best flavor.

Tips & Tricks

• For a heartier version, you can add cooked chorizo or bacon to the stew.
• Serve the Potaje de Berros with a slice of crusty bread to soak up the flavorful broth.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.
• If you prefer a smoother texture, you can blend a portion of the stew before adding the watercress.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Potaje de Berros hot in bowls, garnished with a sprig of fresh watercress. Accompany it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew and sprinkle some smoked paprika. The vibrant green color of the watercress will be visually appealing.