Spanish butter beans with eggs
Spain on a Fork · ♥ 1.2K likes · 29.7K views · 7 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
- 4 cloves garlic
- 1 whole carrot
- 1 whole green bell pepper
- 2 whole tomatoes
Finely chop the onion, roughly chop the garlic, finely chop the peeled carrot and the green bell pepper; finely grate the tomatoes.
- 2 can butter beans
Drain the butter beans in a colander and rinse under cold running water.
- 2 tbsp extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil for a couple of minutes; add all the chopped vegetables except the tomato and sauté 4 to 5 minutes until the onion is translucent.
- 1 tsp sweet smoked Spanish paprika
- ½ tsp ground cumin
Stir in the paprika and cumin to coat the vegetables.
- sea salt
- freshly cracked black pepper
Add the grated tomato, season with sea salt and black pepper, mix, then simmer without stirring about three minutes until slightly thickened.
- 360 ml vegetable broth
Add the drained beans and vegetable broth; mix gently so the beans do not break.
- 4 whole large eggs
Crack each egg into its own bowl so no shell goes in and the yolks stay whole.
After about 12 minutes, uncover, make little pockets and add the eggs evenly spaced; season with sea salt and pepper.
Cover and simmer 3 to 4 minutes until the whites are set and the yolks creamy; 2 to 3 minutes more for fully cooked yolks.
- freshly chopped parsley
Remove from the heat and serve from the pan sprinkled with chopped parsley.
Serving and tasting