This Spanish sofrito-based white bean stew is made by briefly pressure-cooking cooked white beans with tomato and smoked paprika. Sprinkle garlic bread cubes crisped in an air fryer on top. Pack it in a picnic container to take outdoors.
Cook the onion and garlic in olive oil until softened, then add the tomato and smoked paprika. Add the beans, close the pressure cooker, and cook for 10 minutes.
Toss the bread cubes with a pinch of garlic powder and air-fry at 200°C / 390°F for 6 minutes, until golden and crisp. If you do not have an air fryer, toast them in an oven preheated to the same temperature for 8 minutes.
Once the pressure has released, open the lid and add the spinach leaves. Cook for 2 minutes, sprinkle the crisp croutons on top, and serve.
Add the smoked paprika right after turning off the sofrito so it does not develop a bitter taste. Allergen: wheat (gluten).
Ben fasulyeyi 10 dakika yerine 12 dakika bastırdım, çünkü marketten aldığım hazır fasulye biraz sertti; krutonlar için de airfryer'da 6 dakika tam yeterli oldu, sarımsaklı kokusu mutfağa güzelce yayıldı.
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