Smoky Spanish Beans with Eggs | Possibly the BEST Beans & Eggs Recipe

These Smoky Spanish Beans with Eggs are what delicious and healthy food is all about. We´re talking layers of amazing flavors, seriously easy to make and done in under 30 minutes. Serve this dish for breakfast, lunch or even dinner, either way, this promises to be the best beans & eggs recipe.

To make this recipe I used jarred butter beans, which is the same thing as the canned ones. If you prefer to use dried beans, just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

For the eggs I made Spanish-style fried eggs. Which is a light crispy texture underneath with a creamy yolk. However, you can fry up your eggs to your liking for this recipe. You can even poach the eggs or even hard boil them if you like.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm, at room temperature or even chilled. It will hold in the fridge for up to 3 to 4 days in an air-tight container. Just fry up your eggs when you are ready to serve.

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

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

Join Me on Patreon!

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

4.5 from 2 votes

Print

Smoky Spanish Beans with Eggs

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 398 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 6 tbsp extra virgin olive oil 90 ml
• 1 small onion
• 4 cloves garlic
• 1 green bell pepper
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp hot smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1 gram
• 14.5 oz can diced tomatoes 410 grams
• 1 jar cooked butter beans (same as canned) 20 oz / 570 grams
• 4 eggs
• pinch sea salt
• dash black pepper
• handful fresh parsley

Instructions

1. Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and drain the butter beans into a colander and rinse under water

2. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

3. After a couple of minutes add in the chopped vegetables, mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprikas and cumin, quickly mix together, then add the canned diced tomatoes, drained butter beans and season with sea salt & black pepper, gently mix together, then simmer on a medium heat

4. While the beans are simmering, heat a separate fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

5. Once the oils is hot but not smoking, crack in the eggs (I like to fry two at a time), cook the eggs to your liking, once they are all fried, season with sea salt & black pepper

6. After simmering the beans for 10 to 12 minutes, remove from the heat

7. Transfer the beans into serving dishes, top each one off with an egg and chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprikas I used to make this Recipe

Nutrition Facts

Smoky Spanish Beans with Eggs

Amount Per Serving

Calories 398 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 17g

Cholesterol 164mg55%

Sodium 689mg30%

Potassium 671mg19%

Carbohydrates 30g10%

Fiber 9g38%

Sugar 4g4%

Protein 14g28%

Vitamin A 718IU14%

Vitamin C 36mg44%

Calcium 102mg10%

Iron 5mg28%

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

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.