This easy gluten free vegan recipe for Spanish beans is rich, flavourful and smoky. The white beans stew in the thick tomato sauce, spiced with paprika. It pairs perfectly with crusty bread and olives. You can serve it on it’s own or as a side dish. Plus, it’s ready in 20 minutes
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 2 garlic cloves finely chopped
- 1 teaspoon sweet smoked paprika
- 2 bay leaves
- 2 cans butter beans (lima beans), drained and rinsed
- 2 cans plum tomatoes
- Sea salt and black pepper
- 2 large handfuls kale roughly chopped
In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.
Add the garlic, paprika and bay leaves and fry for a further minute.
Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.
As it finishes, stir the kale through to wilt.
Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.