Spanish butter bean stew with roasted red bell peppers
Spain on a Fork · ♥ 1.7K likes · 29.8K views · 8 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
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Ingredients
Method
Techniques
Heat a stock pot over medium heat and add the olive oil.
- 35 ml extra virgin olive oil
- 1 whole onion
- 6 cloves garlic
- 1 whole carrot
Finely chop the onion, roughly chop the garlic and the peeled carrot, and finely grate the tomatoes.
- 2 whole tomatoes
Add the chopped vegetables, not the grated tomato, and mix to coat in the oil.
Saute three to four minutes until lightly sauteed.
- 1¼ g sweet smoked Spanish paprika
- ½ g dry thyme
Add the paprika, thyme and sherry vinegar and mix quickly.
- 2 can butter beans
- 60 g butter beans
Drain the canned butter beans into a colander and rinse under cold running water.
- 8 g freshly chopped parsley
- sea salt
Pound a quarter cup of the beans with the parsley and salt in a mortar to a paste.
- 5 whole pimientos del piquillo
Cut the piquillo peppers into small bite-sized pieces.
Cutting the piquillo peppers
After the grated tomato has simmered about four minutes and thickened, add the drained beans and the peppers.
- sea salt
- freshly cracked black pepper
Season with sea salt and black pepper and mix gently so the beans do not break.