Rustic White Bean Stew with Mushrooms and Tomato

Instructions

1. 1
   Place the canned white beans into a colander and rinse them under cold running water until the water runs completely clear. Drain well and set aside.
2. 2
   Heat two tablespoons of extra virgin olive oil in a large skillet or heavy-bottomed pot over medium heat.
3. 3
   Toss in the chopped yellow onion and red bell pepper. Sauté for about 5 minutes until they start to soften up nicely.
4. 4
   Add the minced garlic and your thick mushroom slices. Cook for 5-6 minutes, stirring occasionally, allowing the mushrooms to release their moisture and shrink into the rich golden-brown bites seen in the file "Estofado de alubias blancas.png".
5. 5
   Sprinkle the sweet smoked paprika evenly over the vegetables, stirring rapidly for 30 seconds so it toasts without burning.
6. 6
   Pour in the crushed tomatoes and stir well to combine. Simmer the tomato mix over medium-low heat for 5 minutes until the sauce thickens and deepens in flavor.
7. 7
   Gently fold the rinsed white beans into the sauce, taking care not to mash them.
8. 8
   Pour in the vegetable broth if the mixture looks too dry; the sauce should be thick but velvety and scoopable.
9. 9
   Season to taste with sea salt and freshly cracked black pepper. Cover the pot and let everything simmer gently over low heat for 8-10 minutes so the beans absorb the flavors.
10. 10
    While the stew bubbles, wash your green scallions and slice them into medium-sized diagonal pieces.
11. 11
    Ladle the steaming hot stew into a clean white ceramic bowl.
12. 12
    To perfectly match the fresh appearance of your file "Estofado de alubias blancas.png", scatter the bright green scallion pieces generously over the top of the stew right before serving.