Spanish Beans
User Reviews
5
Spanish Beans
Description
This recipe starts by gently cooking diced shallots, red bell pepper, chorizo, and crushed garlic in olive oil to build a flavorful base. Chopped canned tomatoes and drained butter beans are then added along with halved olives, paprika, fresh parsley, and seasoning before simmering to meld the flavors. Towards the end of cooking, fresh spinach is stirred in to wilt just before serving. A final garnish of fresh cress adds a subtle peppery freshness.
The result is a rich, smoky stew where the spicy-salty chorizo pairs with sweet bell peppers, earthy tomatoes, and creamy butter beans. Paprika and olives contribute depth and character, while fresh herbs brighten the dish. The spinach adds a tender green texture that contrasts with the beans’ softness.
This dish works as a filling main course served with crusty bread or as a side alongside roasted meats. It’s also adaptable: vegetables can be varied based on what is available, and for a vegan option, the chorizo can be omitted with an increase in paprika for added flavor.
Using canned beans speeds preparation, but dried beans can replace them if soaked overnight and cooked until tender. Leftover beans can be used, and swapping in chicken or prawns is possible for a non-vegetarian variation.
Ingredients
- 400 g butter beans canned; drained and rinsed
- 0.5 tablespoon olive oil
- 4 shallot diced
- 2 garlic crushed, clove
- 400 g tomato canned, chopped
- 80 g spinach
- 20 g olive halved
- 1 teaspoon paprika
- 1 pinch sea salt
- 1 pinch black pepper
- 4 tablespoon parsley chopped, fresh
- 1 red bell pepper finely chopped
- 100 g chorizo finely chopped
- cress (to serve)
Instructions
- Heat 0.5 tablespoon Olive oil in a pan and add 4 Shallots, 1 Red bell pepper, 100 g Chorizo and 2 Garlic clove and gently cook for 3 minutes.
- Add 400 g Chopped tomatoes, 400 g Butter beans, 20 g Olives, 1 teaspoon Paprika, 4 tablespoon Fresh parsley and 1 pinch Sea salt and ground black pepperSimmer for 10 minutes.
- Stir in 80 g Spinach 3 minutes before finished cooking
- Sprinkle with Cress before serving
Notes
- Vegetables in this dish can be varied to use available ingredients.
- To make vegan, omit the chorizo and increase paprika for flavor.
- Replace beans with cooked chicken or king prawns for a meat variation.
- Canned beans are convenient, but dried beans can be used if soaked overnight and cooked about 50 minutes until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2sevings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 407kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 1758mg | 73% |
| Potassium | 1416mg | 30% |
| Fiber | 16g | 64% |
| Sugar | 12g | 24% |
| Vitamin A | 7251IU | 145% |
| Vitamin C | 122mg | 136% |
| Calcium | 190mg | 19% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
