Spanish cuisine · Soups & Stews

Watercress Potaje

Canary Island stew of watercress, potatoes and white beans with whole pieces of corn on the cob.

Ingredients · for 4 servings

• 400 g watercress
• 200 g white beans (soaked overnight)
• 700 g waxy potatoes
• 2 corn cobs
• 1 onion
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp sweet paprika
• 1.2 l vegetable broth
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the beans overnight, drain, rinse and set to cook with the vegetable broth; simmer gently covered for 40 min until almost tender.
2. Wash the watercress, remove the coarse stems and roughly chop the leaves; peel the potatoes and break into 3 cm chunks, saw the corn cobs into 3 cm thick rounds.
3. In a mortar, grind the garlic, cumin and a little salt into a paste and mix with the paprika and 2 tbsp olive oil.
4. Sauté the finely diced onion in the remaining olive oil for 8 min until translucent, add the spice paste and cook for 30 sec until fragrant.
5. Add the onion mixture, potatoes and corn pieces to the beans and simmer for 20 min until the potatoes are tender and the broth thickens slightly.
6. Fold in the watercress, let steep for another 5 min, season with salt and pepper, and serve the stew hot with the corn pieces.