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.
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.
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.
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.
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3-Bean Garlic Skillet | Sarten de Alubias al Ajo
- 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
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly dice 1/2 onion and roughly chop 5 cloves of garlic
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
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!
Get the Saffron Threads I used to make this recipe
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