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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Spanish Butter Beans with Eggs
Spanish Butter Beans with Eggs | Judiones de la Granja con Huevos
- 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
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
Heat a large fry pan with a medium heat and add in the olive oil
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
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
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
Serve directly out of the pan sprinkled with finely chopped fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.