Watercress Stew (Potaje de Berros)

Name: Watercress Stew (Potaje de Berros)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Spanish
Ingredients: 7 oz watercress; 14 oz cooked white beans; 3 potato; 5.25 oz sweet corn; 8.75 oz winter squash; 1 onion; 2 garlic clove; 1 tomato; 1 tsp cumin; 1 tsp sweet paprika; 1 pinch saffron; 3 tbsp olive oil; 1 tsp salt

Canary-style watercress stew with beans, corn and potato, thick and comforting. A plant-based version, with all its flavor.

Total: 65 min
Prep: 20 min
Servings: 4
Difficulty: Easy

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Ingredients

Serves 4

watercress7 oz
cooked white beans14 oz
potato3
sweet corn5.25 oz
winter squash8.75 oz
onion1
garlic clove2
tomato1
cumin1 tsp
sweet paprika1 tsp
saffron1 pinch
olive oil3 tbsp
salt1 tsp

Method

1
Wash the watercress and chop it, discarding the tougher stems.
2
Sauté the chopped onion, garlic and tomato in the olive oil for 10 minutes.
3
Add the cumin, sweet paprika and saffron, stir and cover with 1.5 liters of water.
4
Add the potato and squash in chunks and the watercress. Cook 25 minutes.
5
Add the cooked white beans and the sweet corn, salt and cook 10 more minutes. Mash a couple of potato chunks to thicken.