Tomato & Garlic Butter Beans | Healthy & Delicious 20 Minute Recipe
Sometimes you run into recipes that are so easy to make and come together so quickly, that they become a staple in your household. These Tomato & Garlic Butter Beans are just that. They´re packed with flavors, effort-less to put together and all done in just 20 minutes.
You can serve these delicious beans as a main course next to a crunchy baguette or even as a side dish. They work great next to some grilled fish. Either way, enjoy this dish next to a bottle of Spanish red wine for the ultimate experience.
To make this recipe I used canned butter beans (aka large lima beans). Just to make things easier and quicker. Of course you can also use dried butter beans if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
TIPS & TRICKS to Make this Recipe: You can make this dish ahead of time. Just store it in an air-tight container and add into the fridge. It will hold for up to 5 days. To reheat, just add back into the pan and cook for a couple of minutes or add into the microwave for 1 to 2 minutes.
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Watch the Video Below on How to Make Tomato & Garlic Butter Beans
Tomato & Garlic Butter Beans
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 8 cloves garlic
- 1 carrot
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried basil .50 grams
- 1/2 tsp dried thyme .50 grams
- 2 cans diced tomatoes 14.5 oz / 410 grams each
- 2 cans butter beans (large lima beans) 15.5 oz / 440 grams each
- 2 tbsp chopped fresh parsley
- 5 oz spinach 150 grams
- pinch sea salt
- dash black pepper
- grated Manchego cheese
Heat a large fry pan with a medium heat and add in the olive oil
Meanwhile, finely chop the onion, roughly chop the garlic and finely chop the carrot (peeled)
Add the vegetables into the pan with the hot olive oil, mix continuously, after 4 minutes and the onions are translucent, add in the dried oregano, basil and thyme, give it a mix, then add in the canned diced tomatoes, the canned butter beans (drained & rinsed), the chopped fresh parsley and season with sea salt & black pepper, gently mix together and then simmer without mixing
After simmering for 5 minutes, add in the spinach, then place a lid on the pan and continue to simmer for another 3 to 4 minutes, then remove the lid and gently mix together so the spinach is well mixed into the beans, remove from the heat
Transfer into a large serving dish and top off with a kiss of finely grated Manchego cheese, enjoy!
Extra Virgin Olive Oil I used to make this Recipe
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