Butter beans in paprika sauce
Spain on a Fork · ♥ 7.6K likes · 110.9K views · 6 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat and add the extra virgin olive oil.
- 1 whole onion
- 4 cloves garlic
Finely chop the onion and roughly chop the garlic, add them to the hot pan and mix so they are coated in the oil; stir continuously so everything sautes evenly.
- 12 g all-purpose flour
After about two to three minutes, once the onions are slightly translucent, add the flour and keep mixing for about two minutes to cook off the raw flavour.
Cooking out the flour and blooming the paprika
- 5 g sweet smoked Spanish paprika
- 1 g dried oregano
- ¼ tsp crushed red pepper flakes
Add the smoked paprika, dried oregano and crushed red pepper flakes and mix quickly -- paprika in a hot pan turns bitter easily if it sits.
- 180 ml vegetable broth
Add the vegetable broth and keep mixing for a few minutes until it becomes a slightly creamy sauce.
Drain the jar of butter beans into a colander, rinse under water, shake off the excess and add them gently to the pan.
- 570 g cooked butter beans
- sea salt
- freshly cracked black pepper
Season with sea salt and freshly cracked black pepper and mix gently until well combined.
Lower to a low heat and simmer five to 10 minutes so the flavours develop, stirring now and again so the cream sauce does not form a film on top.
- 15 g grated cheese
Turn off the heat and add the grated cheese.
Finishing with manchego and lemon
- 10 ml fresh lemon juice
- chopped parsley
Squeeze in the lemon juice, give it one final gentle mix, transfer to a serving dish and top with chopped parsley.