Spanish Beans with Tomatoes (Gluten Free)

Spanish Beans With Tomatoes (gluten Free)

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Chef Potpie (Laurel)


This bean stew can be served hot as a main or a side, or cold as a salad, with bread or with bruschetta as a tapa.


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5 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 large
    onion, diced
  • 3 clove
    garlic, finely chopped
  • 1 tsp
    smoked paprika, sweet or hot, your choice
  • 2
    bay leaves
  • 2 can(s)
    14 oz butter beans, rinsed and drained
  • 2 can(s)
    14 oz plum tomatoes, hand squished
  • 3 large
    handfuls baby spinach, rough chop
  • ·
    salt and pepper, to taste
  • ·
    chopped fresh parsley, to garnish

How to Make Spanish Beans with Tomatoes (Gluten Free)


  1. In large skillet, heat olive oil and saute onions until translucent, 3-5 minutes. Add garlic, bay leaves and paprika and fry for 1 minute.
  2. Add beans and tomatoes, with their juices, breaking up the tomatoes by hand, season with salt and pepper. Stir well, turn heat to low and simmer, uncovered, on low heat for 15 minutes, stirring occasionally making sure the mixture is not sticking to pan.
  3. Taste and adjust seasoning if necessary. Add spinach and stir it through to wilt. Sprinkle with chopped parsley.

Printable Recipe Card

About Spanish Beans with Tomatoes (Gluten Free)

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Spanish
Other Tags: Quick & Easy Healthy

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