A delicious Spanish butter bean dish full of flavour! Gently spiced with paprika and cumin it will bring a warmth and ambience to any summer or winter table. So easy to make, and you can freeze it.
2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and thinly sliced
1 red onion, chopped
2 red peppers, cut into slices
2 tins (400g) cooked butter beans, drained
1/4 teaspoon sweet smoked paprika
1/4 teaspoon hot smoked paprika
1/2 teaspoon cumin powder
6 whole tomatoes, chopped
1 can chopped tomatoes
Salt and pepper
Handful of basil leaves
Handful of fresh chives
Heat a non-stick frying pan or sauteuse pan over a medium heat and add 2 tablespoons of extra virgin olive oil. Add the onions and sauté 2 minutes, then add the red pepper and sauté for about 3 minutes. Add the sliced garlic and chopped tomatoes sauté for another minute or two.
When the vegetables are soft (but before they are browning) Add the 1/4 teaspoon of hot smoked paprika, 1/4 teaspoon of sweet smoked paprika, and a 1/2 teaspoon of cumin powder. Mix everything together until well combined.
Next add the can of diced tomatoes along with the basil leaves, and season with salt and pepper. Lower the heat, and add the butter beans. Bring the heat down low and simmer for 4 to 5 minutes. Remove from the heat and garnish with freshly chopped chives, enjoy!