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spanish beans with tomatoes (gluten free)

ChefPotpie avatar
Recipe by
Chef Potpie (Laurel)
@ChefPotpie
Southworth, WA

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.

►
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For spanish beans with tomatoes (gluten free)

  • 2 Tbsp
    olive oil
  • 1 lg
    onion, diced
  • 3 clove
    garlic, finely chopped
  • 1 tsp
    smoked paprika, sweet or hot, your choice
  • 2
    bay leaves
  • 2 can
    14 oz butter beans, rinsed and drained
  • 2 can
    14 oz plum tomatoes, hand squished
  • 3 lg
    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.
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