Tomato and garlic butter beans
Spain on a Fork · ♥ 3.3K likes · 81K views · 6 min video
Read about lima, butter and gigante beans in the BrightCulinary Book
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Ingredients
Method
Techniques
Heat a large fry pan over medium heat and add the extra virgin olive oil.
Judiones de la Granja a la Mediterranea
- 35 ml extra virgin olive oil
- 1 whole onion
- 8 cloves garlic
- 1 whole carrot
While the oil heats, finely chop the onion, roughly chop the garlic and finely chop the peeled carrot.
Add the chopped vegetables to the hot oil and mix continuously so everything is coated and sautes evenly.
- 1 g dried oregano
- ½ g dried basil
- ½ g dried thyme
After 4 to 5 minutes, when the vegetables are lightly sauteed and the onions are translucent, add the dried oregano, basil and thyme and mix quickly so the herbs coat the vegetables. Adding the dried herbs now rather than later makes them fragrant and gives the dish its depth.
Blooming the dried herbs
- 2 can diced tomatoes
- 2 can butter beans
Add the diced tomatoes and the drained, rinsed butter beans.
- 8 g fresh parsley
- sea salt
- freshly cracked black pepper
Add the chopped parsley and season with sea salt and black pepper, then mix gently until well combined.
- 150 g fresh spinach
Add the fresh spinach, put the lid on and simmer another 2 to 3 minutes until it is lightly wilted.
Remove the lid, mix gently so the spinach is evenly through the beans, and take the pan off the heat.
- Spanish Manchego cheese
Transfer to a serving dish and grate a kiss of Manchego over the top.