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Spanish Baked Beans with Tomatoes and Peppers

Course Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1 small onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 15 oz can diced tomatoes
  • 1 cup jarred white beans
  • 1 cup jarred kidney beans
  • 1 tsp sweet smoked paprika
  • 1 tbsp brown sugar
  • 2 tbsp parsley flakes
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. Finely mince 3 cloves of garlic, finely dice 1 small onion, roughly dice 1/2 red bell pepper and 1/2 green bell pepper, heat a fry pan with a medium heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add the diced onions and minced garlic and mix with the oil, 3 minutes later add the diced bell peppers and mix with the onions and garlic, 4 minutes later season everything with sea salt and freshly cracked black pepper, mix it all together and turn off the heat, set aside

  2. Rinse 1 cup of white beans and 1 cup of kidney beans under cold running water, then add them to a large bowl, along with one 15 oz can of diced tomatoes, the bell pepper mixture in the pan, 1 tsp of sweet smoked paprika, 2 tbsp of parsley flakes, 1 tbsp of brown sugar, 1 tsp of sea salt and about 1/2 tsp freshly cracked black pepper, mix it all together until well combined and then transfer to a casserole dish, make sure everything is evenly distributed

  3. Add the casserole dish into a preheated oven (bake only option) 210 C - 410 F between 25 to 30 minutes, then remove from the oven and serve at once, enjoy!