Spanish Beans with Tomatoes & Rice | Heart-Healthy 30 Minute Recipe
These Spanish Beans with Tomatoes & Rice are what healthy comfort food is all about. We´re talking a ton of great flavors, heart-healthy ingredients and all done in just 30 minutes. Serve this dish next to a crunchy baguette and a bottle of Spanish wine for a complete meal.
To make this recipe, I used canned butter beans, also known as lima beans. However, you can also use regular white canned beans if you like, as well as dried beans. If using 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 rice, I used long-grain rice. But you can use any type of rice you like. Just make sure to check the package instructions in the rice you are using. That way your rice to liquid ratios and cooking times are right on the money.
TIPS & TRICKS to Make this Recipe: This dish can be served warm or even at room temperature. It will hold in an air-tight container for up to 3 to 4 days in the fridge or 3 months in the freezer.
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 Beans with Tomatoes & Rice
Spanish Beans with Tomatoes & Rice
- 1 cup long grain rice 190 grams
- 1/4 tsp saffron threads .17 grams
- 2 cups water 480 ml
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 5 cloves garlic
- 1 green bell pepper
- 1 carrot
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- 1/2 tsp ground cumin 1.50 grams
- 15 oz can tomato sauce 425 grams
- 2 cans butter beans 15.5 oz / 440 grams each
- pinch sea salt
- dash black pepper
- handful chopped fresh parsley
Add 2 cups water into a saucepan, pinch in the saffron threads, season with sea salt and heat with a high heat
In the meantime, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and roughly chop the carrot (peeled), drain the canned beans into a colander and rinse under water and add the rice into a fine sieve and rinse under water
Once the water comes to a boil in the saucepan, add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat
At the same time, heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes add in the sweet smoked paprika, hot smoked paprika and ground cumin, quickly mix together, then add in the canned tomato sauce, drained butter beans and season with sea salt and black pepper, gently mix together, then lower to a low-medium heat and simmer
After simmering the rice for 15 minutes and all the water has been absorbed, remove from the heat (check rice cooking instructions on the rice you are using)
Using a fork, gently fluff the rice, then add into serving dishes, grab the simmering beans and into the serving dishes next to the rice, garnish with chopped fresh parsley, enjoy!
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.