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