Spanish Beans with Tomatoes
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
125 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Beans with Tomatoes
Description
This recipe starts by gently frying diced onions until soft, then adding garlic, smoked paprika, and bay leaves for aromatic depth. Canned butter beans and plum tomatoes follow, cooked together to develop flavor and a thickened texture. The smoky paprika imparts warmth while the tomatoes provide a rich base. Salt and pepper season the dish to taste.
Before serving, chopped spinach is stirred in to wilt slightly, adding color and leafy texture. The dish can be served hot or cold, either on its own, as tapas, or alongside other dishes. It can also be adapted to serve over rice or paired with a Spanish omelette.
The recipe allows for substitutions such as dried beans, which require soaking and boiling before use, or swapping different white beans like Great Northern beans. The cooking process emphasizes softening the onions fully for maximum flavor. Nutritional values may vary depending on specific ingredients and methods.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 2 garlic finely chopped, cloves
- 1 teaspoon smoked paprika pimenton dulce - or hot paprika if you like it spicy, sweet
- 2 bay leaf
- 2 cans butter beans 400ml/14oz (lima beans), drained and rinsed
- 2 cans plum tomatoes 400ml/14oz
- salt sea salt
- black pepper sea salt
- 2 spinach roughly chopped, large handfuls
Instructions
- In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.
- Add the garlic, paprika and bay leaves and fry for a further minute.
- Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.
- As it finishes, stir the spinach through to wilt.
- Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.
Notes
- Dried butter beans can substitute canned beans—soak for 4 hours or overnight, then boil for 45 minutes before use.
- Other white beans like Great Northern beans work well as alternatives.
- Be sure to cook onions until soft and translucent to maximize flavor extraction.
- This dish pairs well with Spanish omelette or served as beans and rice on a bed of rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 125kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 2mg | 0% |
| Potassium | 450mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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