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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order When You Purchase Through This Link)
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Watch the Video Below on How to Make Spanish Butter Beans with Tuna
Spanish Butter Beans with Tuna
Ingredients
- 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
Instructions
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Finely chop the onion, roughly chop the garlic and finely grate the tomatoes
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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
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Meanwhile, drain the cans of tuna into a sieve with a bowl underneath and gently shake the sieve to remove any excess oil
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After simmering the beans for 10 minutes, remove from the heat, add in the drained tuna and gently mix together
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Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
Recipe Notes
Get the Spanish Paprika I Used to Make this Recipe
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Amy
Loved this recipe too! We used the olive oil from the tuna to cook the onion, worked like a charm.
19 . Feb . 2024Spain on a Fork
Happy to hear that!!! Much love 🙂
20 . Feb . 2024Lisa Munoz
Do you use the oil from the tuna can at all?
02 . Dec . 2023Spain on a Fork
I save it and use it as a salad dressing, but you can also use it to saute the ingredients if you like 🙂 Much love
03 . Dec . 2023Journey Ali
Can I use fresh tuna instead? How would I include the oil if I did so?
27 . Jun . 2023Spain on a Fork
Absolutely, just use extra virgin olive oil in place of the olive oil from the canned tuna 🙂 Much love
28 . Jun . 2023Michael Ciuraszkiewicz
The best Spanish recipe site!! Thank you..
24 . Jun . 2023Spain on a Fork
Thank you for the comment! Much love 🙂
25 . Jun . 2023Juan Antonio Balbuena
29 . May . 2023Buena pinta. Me pregunto si se podría hacer con garrofó ?
Spain on a Fork
Claro que si! Saludos 🙂
30 . May . 2023Ramya
Cant wait to make this soon for me can i use mushrooms i never had spanish butter beans with tuna before perfect for my after office meals love your recipes as always brightens up my day everyday after work
29 . May . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
30 . May . 2023