Spanish Paprika Beans | CLASSIC Recipe that’s Packed with Goodness

These Spanish Paprika Beans, known as Pochas al Pimentón, are quite possibly one of the best bean dishes that hail from Spain. We’re talking a ton of delicious flavors, simple everyday ingredients, and all done in about 30 minutes. Serve them as a side dish or even as a main course, next to a crunchy baguette.

To make this recipe, I used Spanish jarred haricot beans. These are known as pochas frescas in Spain. They are very similar to canned navy beans. If you can’t find them in your area. You can use any other type of canned white bean you like.

What truly flavors this dish is the sweet smoked Spanish paprika. Important to use the good stuff here, as it makes all the difference in this recipe. For the tomato sauce, I grated fresh tomatoes. Canned tomato sauce can also be used. About 1/2 cup (120 grams) will do the trick.

TIPS & TRICKS to Make this Recipe: You can serve these beans warm or even at room temperature. They will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some more liquid when reheating if the mixture is too thick.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH JARRED HARICOT BEANS (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make these Spanish Paprika Beans

Print

Spanish Paprika Beans | Pochas al Pimentón

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 337 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion
• 6 cloves garlic
• 1 small red bell pepper
• 1 tbsp sherry vinegar 15 ml
• 2 tsp sweet smoked Spanish paprika 5 grams
• 3/4 tsp ground cumin 2 grams
• 2 tomatoes (finely grated)
• 1 jar haricot beans (same as canned) 25 oz / 570 grams
• 2 cups vegetable broth 480 ml
• 1 bay leaf
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, roughly chop the garlic, and finely chop the red bell pepper

3. Add the chopped ingredients into the hot fry pan, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika, and cumin, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, turn it up to a high heat, then mix together and simmer

4. While the grated tomatoes are simmering, drain the jarred beans into a colander and rinse under water

5. After simmering the grated tomatoes for about 4 minutes and they've slightly thickened, add in the drained beans, vegetable broth, and bay leaf, give it a gentle mix, once it comes to a boil, place a lid on the pan and lower to a low-medium heat

6. After simmering the beans for 10 to 15 minutes, remove the pan from the heat

7. Transfer into serving dishes and garnish with chopped parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Jarred Haricot Beans, Spanish Paprika, and Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Paprika Beans | Pochas al Pimentón

Amount Per Serving

Calories 337 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 602mg26%

Potassium 782mg22%

Carbohydrates 46g15%

Fiber 11g46%

Sugar 5g6%

Protein 15g30%

Vitamin A 1840IU37%

Vitamin C 37mg45%

Calcium 110mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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