Alubias Garrafón con Pimientos del Piquillo | Spanish Butter Beans with Piquillo Peppers
- Main Dishes, Spain, Vegetarian
Discover this delicious recipe for Spanish Butter Beans with Piquillo Peppers. This dish combines the creamy texture of butter beans with the sweet, smoky flavor of Spanish paprika and the unique taste of Piquillo peppers, creating a flavorful main course or an excellent side dish. Easy to prepare with simple ingredients, it’s perfect for a hearty meal. Bring authentic Spanish flavors to your table with this mouthwatering recipe, ideal for any occasion.
Ingredients:
- 2 onions
- 8 cloves garlic
- 10 Piquillo Peppers (jarred)
- 1 heaping tablespoon Spanish Paprika Powder (sweet, smoked)
- 2 tablespoons red wine vinegar
- 1 can tomato purée (or 1 can crushed tomatoes)
- 500 g canned butter beans
- 200 ml vegetable broth
- salt and pepper to taste
- olive oil, for cooking
- a handful of fresh parsley, roughly chopped
Directions:
(1) Preparation:
Dice the onions and finely chop the garlic. Drain the Piquillo peppers and slice them into thin strips.
(2) Sautéing:
Heat a bit of olive oil in a large skillet over medium heat. Add the diced onions and cook until they are translucent. Add the garlic and cook briefly until fragrant.
Stir in the Spanish Paprika Powder and mix well to toast the spices.
Add the tomato purée (or crushed tomatoes) and red wine vinegar to the skillet. Stir to combine and let it simmer for a few minutes.
(3) Adding Beans, Broth, & Piquillio Peppers:
Add the drained butter beans and vegetable broth to the skillet. Stir well and let it simmer over low heat for about 15-20 minutes, until the beans are heated through, the flavors are well combined, and the tomato sauce has slightly thickened.
Then, add the sliced Piquillo peppers and stir to combine.
(4) Seasoning & Serving:
Season with salt and pepper to taste. Garnish with the roughly chopped fresh parsley.
Before serving, taste the beans and adjust the seasoning as needed. Sometimes beans can absorb flavors differently, so a final seasoning adjustment ensures a perfect balance.
Serve the dish warm. It makes a great main course or side dish.
Some Recipe Tips:
Choose the Right Beans: If you have the option, use high-quality canned butter beans. You can also use dried beans that you’ve soaked and cooked, which can add a more robust flavor and texture.
Adjust Spice Levels: If you prefer a bit of heat, consider adding Hot Smoked Spanish Paprika Powder or a pinch of cayenne pepper.
Consistency Check: If the sauce gets too thick while simmering, you can add a little more vegetable broth to reach your desired consistency.
Serving Suggestions: Serve the dish with crusty bread or rice for a hearty and complete dish. A fresh side of mixed greens or a simple salad provides a crisp, refreshing contrast to the rich flavors of the beans. For added variety, pair this versatile dish with grilled meat, fish, or a traditional Spanish Tortilla.
Storage| Make Ahead: This dish often tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.
Alubias Garrafón con Pimientos del Piquillo | Spanish Butter Beans with Piquillo Peppers
Course: Main Dishes, Side Dish, VegetarianCuisine: SpainDifficulty: Easy4
servings15 min
minutes15-20
minutes30-35
minutesDiscover this delicious recipe for Spanish Butter Beans with Piquillo Peppers. This dish combines the creamy texture of butter beans with the sweet, smoky flavor of Spanish paprika and the unique taste of Piquillo peppers, creating a flavorful main course or an excellent side dish. Easy to prepare with simple ingredients, it’s perfect for a hearty meal. Bring authentic Spanish flavors to your table with this mouthwatering recipe, ideal for any occasion.
Ingredients
2 onions
8 cloves garlic
10 Piquillo Peppers (jarred)
1 heaping tablespoon Spanish Paprika Powder (sweet, smoked)
2 tablespoons red wine vinegar
1 can tomato purée (or 1 can crushed tomatoes)
500 g canned butter beans
200 ml vegetable broth
salt and pepper to taste
olive oil, for cooking
a handful of fresh parsley, roughly chopped
Directions
Preparation:
Dice the onions and finely chop the garlic. Drain the Piquillo peppers and slice them into thin strips.
Sautéing:
Heat a bit of olive oil in a large skillet over medium heat. Add the diced onions and cook until they are translucent. Add the garlic and cook briefly until fragrant.
Stir in the Spanish Paprika Powder and mix well to toast the spices.
Add the tomato purée (or crushed tomatoes) and red wine vinegar to the skillet. Stir to combine and let it simmer for a few minutes.
Adding Beans, Broth, & Piquillio Peppers:
Add the drained butter beans and vegetable broth to the skillet. Stir well and let it simmer over low heat for about 15-20 minutes, until the beans are heated through, the flavors are well combined, and the tomato sauce has slightly thickened.Then, add the sliced Piquillo peppers and stir to combine.
Seasoning & Serving:
Season with salt and pepper to taste. Garnish with the roughly chopped fresh parsley.Before serving, taste the beans and adjust the seasoning as needed. Sometimes beans can absorb flavors differently, so a final seasoning adjustment ensures a perfect balance.
Serve the dish warm. It makes a great main course or side dish.
Notes
- Choose the Right Beans: If you have the option, use high-quality canned butter beans. You can also use dried beans that you’ve soaked and cooked, which can add a more robust flavor and texture.
- Adjust Spice Levels: If you prefer a bit of heat, consider adding Hot Smoked Spanish Paprika Powder or a pinch of cayenne pepper.
- Consistency Check: If the sauce gets too thick while simmering, you can add a little more vegetable broth to reach your desired consistency.
- Serving Suggestions: Serve the dish with crusty bread or rice for a hearty and complete dish. A fresh side of mixed greens or a simple salad provides a crisp, refreshing contrast to the rich flavors of the beans. For added variety, pair this versatile dish with grilled meat, fish, or a traditional Spanish Tortilla.
- Storage| Make Ahead: This dish often tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.
