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Spanish Tomato & Butter Beans

Spanish Tomato & Butter Beans

By: Naomi Sherman

This dish might be the best-baked beans you’ve ever eaten. Hearty and full of flavour with a sweet, tangy finish, these beans can be served as a delicious meal on toast or as a side dish. They are eaten as a snacking dip in Spain as well, scooped up with some crusty bread.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 4 tbsp olive oil, divided
  • 1 red onion, diced
  • 3 tsp minced garlic
  • ¼ cup tomato paste
  • 1 tsp smoked paprika
  • 2 x 400g tin white beans (butter beans/cannellini beans)
  • 3 tbsp malt brown vinegar
  • Salt & pepper, to taste
  • ¼ cup chopped parsley

Method


  • Heat 2 tbsp olive oil in a skillet and sauté red onion, garlic, tomato paste and paprika.
  • Drain the beans and add to the skillet along with the vinegar and the remaining 2 tbsp olive oil
  • Combine well and simmer until the beans are heated through.
  • Season to taste and stir fresh parsley through prior to serving.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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