Creamy Bean and Potato Stew
Serves 2
10 mins prep
30 mins cook
40 mins total
Hearty beans, tender potatoes, and a creamy broth come together in this easy, one-pot comfort meal 🥘.
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In a food processor or using an immersion blender, blend about ¾ cup of the cooked beans with a little of their liquid until smooth and creamy, leaving the remaining beans whole. Set the bean puree aside.
Heat olive oil in a pan over medium heat.
Add guanciale (or bacon) and cook until the fat renders and the meat becomes golden and slightly crisp.
Next, add diced onion and cook until soft and translucent, about 2 minutes.
Add chopped garlic and cook for 30–60 seconds until fragrant, making sure not to burn.
Stir in the finely chopped potatoes and a pinch of salt. Cook for 2–3 minutes.
Add both the whole beans and the bean puree to the pot and stir well. Add the broth and Parmigiano rinds if using. Bring to a gentle simmer and cook 10–15 minutes until potatoes are soft.
Note: the pureed beans will naturally thicken the stew and create a creamy texture without flour or starch.
Stir in the heavy cream. Taste and adjust salt.
Note: add more broth if too thick or gently simmer uncovered if too thin.
Serve warm with chopped fresh parsley and black pepper. Enjoy!
