Spanish Butter Beans with Tuna | HEALTHY & Delicious ONE-PAN Recipe
These Spanish Butter Beans with Tuna are filled with flavors, made with simple 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 nutritious and fulfilling meal.
To make this recipe I used canned butter beans, just to make things easier and quicker. If you like, you can use dried butter beans instead. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.
For the tuna I used Spanish canned tuna in olive oil. You can also use canned tuna in water. Either way, when you drain the tuna, don´t flake the tuna with a fork. Just gently shake the sieve you drained it into. This way the tuna ends up with chunkier pieces. Giving the dish a heartier texture.
TIPS & TRICKS to Make this Recipe: This dish will hold for up to 4 days in the fridge or 3 months in the freezer. When reheating, just add in a little liquid, either broth or water, to give the dish a better consistency.
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Watch the Video Below on How to Make Spanish Butter Beans with Tuna
Spanish Butter Beans with Tuna
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1 gram
- 3 tomatoes
- 2 cans butter beans 15.5 oz / 440 grams each
- 2 cups vegetable broth 480 ml
- 2 cans tuna in olive oil 5 oz / 142 grams each
- 1 bay leaf
- pinch sea salt
- dash black pepper
- handful fresh parsley
Finely chop the onion, roughly chop the garlic and finely grate the tomatoes
Heat a large fry pan with a medium heat and add in the olive oil
After a couple of minutes add in the onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer
Once the grated tomato has slightly thickened, about 3 minutes, add in the canned butter beans (drained & rinsed), the vegetable broth and the bay leaf, rasie to a high heat, when it comes to a boil place a lid on the pan and lower to a low-medium heat
Meanwhile, drain the cans of tuna into a sieve with a bowl underneath and gently shake the sieve to remove any excess oil
After simmering the beans for 10 minutes, remove from the heat, add in the drained tuna and gently mix together
Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
Get the Spanish Paprika I Used to Make this Recipe
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