Empty My Fridge
Spanish Paprika Beans | CLASSIC Recipe that's Packed with Goodness
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic6 cloves
- Bell pepper1
- Sherry vinegar1 tbsp
- Paprika · smoked2 tsp
- Cumin · ground¾ tsp
- Tomato2
- White bean1 jar
- Vegetable broth2 cups
- Bay leaf1
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Heat a large frying pan over medium heat and add the olive oil.
- Meanwhile, finely chop the onion, roughly chop the garlic and finely chop the red pepper.
- Add the chopped vegetables to the pan and stir for 5 minutes until lightly sautéed.
- Add the sherry vinegar, paprika and cumin and stir quickly. Add the grated tomatoes, season with sea salt and black pepper, raise the heat and simmer.
- Meanwhile, drain the jarred beans in a colander and rinse them under water.
- Simmer the grated tomatoes for about 4 minutes until slightly thickened.
- Add the drained beans, vegetable broth and bay leaf and stir gently. When it boils, cover and lower to medium-low heat.
- Simmer the beans for 10 to 15 minutes, then remove from the heat.
- Transfer to serving dishes, garnish with chopped parsley and serve warm or at room temperature.
Summarized from Spain on a Fork's video. Watch it for the details.
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