Empty My Fridge
Creamy GARLIC Butter Beans | Packed with GOODNESS & Easy to Make
Ingredients
- Extra virgin olive oil2 tbsp
- Onion1
- Garlic8 cloves
- Flour1 tbsp
- Paprika · smoked1 tsp
- Oregano · dried1 tsp
- Milk¾ cups
- Vegetable broth¾ cups
- Lima bean2 cans
- Lemon2 tsp
- Manchego cheese · grated2 tbsp
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Finely chop the onion, roughly chop the garlic, and drain and rinse the butter beans.
- Add the onion and garlic to the hot pan and stir constantly. When the onion is translucent, after 3 to 4 minutes, stir in the flour.
- After 2 minutes, add the paprika and oregano and stir briefly. Pour in the milk and broth and stir for about 3 to 4 minutes until the sauce is slightly creamy.
- Add the drained butter beans, lemon juice, salt and black pepper, and stir. Lower to low-medium heat and simmer.
- After 5 minutes, take the pan off the heat, transfer to a large serving dish, and top with the grated cheese and chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionCheeseLemonMilkManchego cheeseLima bean
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