Spanish Butter Beans with Eggs | Hearty & Delicious One-Pan Recipe

These Spanish Butter Beans with Eggs are the best way to fill up on a budget, while still getting a healthy and flavorful dish. We´re talking a ton of great flavors, simple everyday ingredients and all done in just 40 minutes.

This dish is known in Spain as Judiones de la Granja con Huevos. It is typically served for either Almuerzo (early lunch) or dinner. But you can totally enjoy it for breakfast. Either way, serve it next to a crunchy baguette to mop up all that goodness.

I used canned butter beans (aka lima beans), just to make things quicker and easier. However, if you prefer, you can use dried butter beans. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

TIPS & TRICKS to Make this Recipe: I like the egg whites to be fully cooked through with the yolks still creamy. So about 4 minutes of cooking time is ideal. If you want your yolks fully cooked through, just cook them for another couple of minutes.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA

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Watch the Video Below on How to Make Spanish Butter Beans with Eggs

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Spanish Butter Beans with Eggs | Judiones de la Granja con Huevos

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 345 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 onion
• 4 cloves garlic
• 1 green bell pepper
• 1 carrot
• 2 tomatoes
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1/2 tsp ground cumin 1 gram
• 2 cans butter beans 15.5 oz / 440 grams each
• 1 1/2 cups vegetable broth 360 ml
• 4 eggs
• 1 bay leaf
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Finely chop the onion, carrot (peeled) and green bell pepper, roughly chop the garlic, finely grate the tomatoes, drain the canned butter beans into a colander and rinse under cold water

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

3. After a couple of minutes add in all the chopped vegetables, except for the grated tomatoes, mix the vegetables with the olive oil, after 5 minutes and they´re lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, mix together and simmer

4. Once the grated tomato has slightly thickened up, about 3 minutes, add in the drained butter beans and the broth, give it a gently mix, raise to a high heat and add in the bay leaf, when it comes to a boil place a lid and lower to a low medium heat

5. After simmering for 10 to 15 minutes remove the lid, crack in the eggs, all evenly spread out, season the eggs with a kiss of sea salt & black pepper, place the lid back on the pan and cook until the egg whites are cooked through, about 3 to 5 minutes, then remove from the heat

6. Serve directly out of the pan sprinkled with finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Butter Beans with Eggs | Judiones de la Granja con Huevos

Amount Per Serving

Calories 345 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 164mg55%

Sodium 818mg36%

Potassium 859mg25%

Carbohydrates 43g14%

Fiber 13g54%

Sugar 5g6%

Protein 18g36%

Vitamin A 3659IU73%

Vitamin C 36mg44%

Calcium 100mg10%

Iron 5mg28%

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

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