These vegan gluten-free Spanish beans are packed with flavour, but are so easy to make in less than 20 minutes with just 7 ingredients! Perfect served with rice or fresh bread and only 125 calories per serving.
1teaspoonsweet smoked paprikapimenton dulce - or hot paprika if you like it spicy
2cansbutter beans400ml/14oz (lima beans), drained and rinsed
Sea salt and black pepper
2large handfuls spinachroughly chopped
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.
You can use dried butter beans for this recipe. Soak them for 4 hours or overnight in a bowl with plenty of cold water. Then drain and rinse them before boiling for 45 minutes. Then carry on with the recipe.You can substitute any other white beans in this bean stew that you have to hand such as Great Northern beans.Be sure to get the onions nice and soft before moving on to the next step so they're soft and flavorful.Try it with Spanish Omelette.You can also serve it as Spanish Beans and Rice, by serving it on a bed of... rice.The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.