Judías Verdes Estofadas con Patatas (Spanish Green Beans and Potato Stew)
Flat green beans and potatoes braised until silky in tomato sofrito. A humble vegan Spanish side that turns into a meal with a fried egg.
Made with Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a large pan over a medium heat. Add your ready made sofrito (see the base recipe), the paprika and bay leaf and stir for 2 minutes.
- 2
Add the green beans and potatoes and stir to coat in the sofrito.
- 3
Pour in the water and season with salt. Cover and simmer gently for 25 to 30 minutes, stirring now and then, until the beans are very soft and the potatoes are tender.
27 min 30 s - 4
Remove the lid for the last 5 minutes if the sauce is too thin, so it reduces to a glossy coating.
5 min - 5
Remove the bay leaf and serve hot, or at room temperature, with bread.
Tips
- Cook the beans until completely soft. This is a stewed dish, not a crisp one.
- Flat or runner beans give the traditional texture. Fine green beans also work if cooked for 15 minutes.
- Top with a fried egg and some crusty bread for a simple supper.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Freezes for up to 2 months, though the potatoes soften. Reheat until steaming hot all the way through.
Questions
Can I use frozen green beans?
Yes. Add them straight from frozen and cook for 20 minutes. They will be softer than fresh, which suits this dish.
Is this dish vegan?
Yes. It contains only vegetables, olive oil and paprika. It is also gluten free, dairy free, egg free and nut free.
Can I add meat?
Yes. A few slices of chorizo or jamón browned at the start add salty depth, though the dish will no longer be vegan.
More made with spanish sofrito
Patatas a la Riojana (Rioja Potato and Chorizo Stew)
GFDFEFHuevos a la Flamenca (Baked Eggs with Chorizo, Peas and Peppers)
DFNFHPBerenjenas Rellenas de Carne y Queso (Spanish Stuffed Aubergines)
GFEFNFFideus Rossejats (Catalan Toasted Noodles with Pork and Prawns)
NFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.