Creamy tomato butter beans
Spain on a Fork · ♥ 1.6K likes · 22.7K views · 7 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 with the olive oil.
- 1 whole onion
- 4 cloves garlic
Roughly chop the onion and garlic, add to the hot pan and coat in the oil.
- 1 g dried oregano
- 1¼ g sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
After sauteing the onion and garlic 4 to 5 minutes, add the tomatoes, oregano and paprika; season with sea salt and black pepper.
If the tomatoes are too acidic, add a pinch of sugar, ground cinnamon or baking soda. Saute 6 to 8 minutes, stirring every minute or so.
When the tomatoes are broken down, remove from the heat and let cool slightly for a few minutes.
- 1 jar butter beans
Drain the butter beans in a colander and rinse under water.
After 2 to 3 minutes of cooling, transfer the tomato mixture to a tall cylinder and blend with a hand blender into a creamy sauce.
Heat the same pan over medium heat, add the sauce and the drained beans, season with sea salt and black pepper, mix gently and simmer 5 to 10 minutes.
- 10 ml fresh lemon juice
- chopped spinach
Squeeze in the lemon juice, add the chopped spinach and stir gently until lightly wilted.
Lemon juice and wilted spinach