Spain on a Fork > All Recipes > Main Dishes > Irresistible 3-Bean Garlic Skillet | Sarten de Alubias al Ajo Recipe
All Recipes, Main Dishes / July 26, 2021

Irresistible 3-Bean Garlic Skillet | Sarten de Alubias al Ajo Recipe

This 3-Bean Garlic Skillet is packed with Spanish flavors, easy to make and comes together in under 30 minutes. The perfect dish for a busy weeknight dinner or a relaxed weekend lunch. Serve it next to a Spanish tomato salad for the ultimate experience.

3-Bean Garlic Skillet
To make this recipe, I used chickpeas, white beans and kidney beans. All from a jar, which is the same thing as the canned ones. The secret? Make sure to add them into a sieve or colander and rinse them under cold water. This way when you add them into the skillet, the beans can absorb all the flavors.

3-Bean Garlic Skillet
Speaking of flavors, what really flavors this dish is the paprika, cumin and saffron. The combination of these 3 spices is truly out-of-this-world good. I also added a little vegetable broth, which really elevates the flavors & texture of the beans.

3-Bean Garlic Skillet

TIPS & TRICKS to Make this Recipe: The base of this dish, is onions, garlic and tomato sauce. I finely grated fresh tomatoes to make my tomato sauce, but you can also use canned tomato sauce or passata. You can serve this dish warm or even cold, and it will hold in the fridge for up to 3 days.

3-Bean Garlic Skillet


Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this 3-Bean Garlic Skillet

5 from 4 votes

3-Bean Garlic Skillet | Sarten de Alubias al Ajo

Course Main Course
Cuisine Mediterranean, Spanish
Prep Time 5 minutes
Cook Time 20 minutes
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 5 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp ground cumin 1 gram
  • 1 cup tomato sauce 225 grams
  • 1 cup canned chickpeas 170 grams
  • 1 cup canned white beans 170 grams
  • 1 cup canned kidney beans 170 grams
  • 1/2 cup vegetable broth 120 ml
  • 1/4 tsp saffron threads .17 grams
  • handful finely chopped parsley
  • sea salt & black pepper


  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  2. Meanwhile, roughly dice 1/2 onion and roughly chop 5 cloves of garlic

  3. After heating the olive oil for 3 minutes, add in the diced onion and chopped garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, mix together, then add in 1 cup tomato sauce and simmer, after 4 minutes and the tomato sauce has thickened up, add in 1 cup canned chickpeas, 1 cup canned white beans and 1 cup canned kidney beans, season with sea salt & black pepper, gently mix together, then add in 1/2 cup vegetable broth and 1/4 tsp saffron threads, give it one final mix and raise the heat to a medium-high heat

  4. After simmering for 5 to 7 minutes and most of the broth has been absorbed by the beans, but there is still a little broth left, remove the pan from the heat, sprinkle with finely chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

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  1. Danny Paolucci

    5 stars
    If you are in the U.S. and using 12 ounce cans of beans you need to double all the other ingredients, I also add a jalapeno or two and put in a bit of agave at the end to counteract any bitterness in the tomato sauce since I use canned sauce. LOVE this recipe. It is one of my favorite choices to feed to friends and family to show that vegan cooking can be tasty and satisfying. Thank you so much and I will be trying other recipes from the website.

    04 . Feb . 2022
    • Spain on a Fork

      Sounds great!! Much love ๐Ÿ™‚

      04 . Feb . 2022
  2. Cecilia

    5 stars
    The Latin American in me wanted to serve it over rice. But I have a rule that the first time I make the dish, I make it according to the directions. I’m glad I did. It was delicious!

    03 . Aug . 2021
    • Spain on a Fork

      I am so happy to hear that! Thanks for the comment ๐Ÿ™‚ much love

      04 . Aug . 2021
  3. Grant

    5 stars
    Another winner. Made this as part of our dinner tonight and everyone loved it, including myself.

    01 . Aug . 2021
    • Spain on a Fork

      So happy to hear that! thanks for the comment ๐Ÿ™‚ much love

      02 . Aug . 2021
  4. Raj

    Is the saffron necessary? Not sure where to get it and I hear it is expensive. I read online that turmeric is a decent substitute…will that work?

    29 . Jul . 2021
    • Spain on a Fork

      Yes you can use ground turmeric ๐Ÿ™‚ much love

      30 . Jul . 2021
  5. Owen

    Looks wonderful. Can this be made in advance and reheated

    28 . Jul . 2021
    • Spain on a Fork

      Absolutely ๐Ÿ™‚ much love

      28 . Jul . 2021
  6. Michael Engelhaedt

    5 stars
    I really like your video format your recipes are very good and inspiring
    I would really appreciate some direction to down loading your recipes I am having difficultu many times gettng to the actual recipesexample Veggoe broth and 3 seafood tapas
    Please know I have enjoyed watching and cooking many of your recipes such as the Maria chocolate torte
    the eggplant friesthe fried zucchine and othersSincerely appreciateyour work
    Michael Engelhardt

    27 . Jul . 2021
    • Spain on a Fork

      On the top right corner of each recipe, there is a print buttom, from there you can print or download the recipe. I appreciate the comment Michael! Much love ๐Ÿ™‚

      28 . Jul . 2021
  7. Ramya

    Will be making this soon i never had 3 bean garlic skillet and spanish food before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

    26 . Jul . 2021
    • Spain on a Fork

      Sounds great Ramya! Much love ๐Ÿ™‚

      26 . Jul . 2021

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