Go Back
Print

3-Bean Garlic Skillet | Sarten de Alubias al Ajo

Course Main Course
Cuisine Mediterranean, Spanish
Prep Time 5 minutes
Cook Time 20 minutes
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 5 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp ground cumin 1 gram
  • 1 cup tomato sauce 225 grams
  • 1 cup canned chickpeas 170 grams
  • 1 cup canned white beans 170 grams
  • 1 cup canned kidney beans 170 grams
  • 1/2 cup vegetable broth 120 ml
  • 1/4 tsp saffron threads .17 grams
  • handful finely chopped parsley
  • sea salt & black pepper

Instructions

  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  2. Meanwhile, roughly dice 1/2 onion and roughly chop 5 cloves of garlic

  3. After heating the olive oil for 3 minutes, add in the diced onion and chopped garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, mix together, then add in 1 cup tomato sauce and simmer, after 4 minutes and the tomato sauce has thickened up, add in 1 cup canned chickpeas, 1 cup canned white beans and 1 cup canned kidney beans, season with sea salt & black pepper, gently mix together, then add in 1/2 cup vegetable broth and 1/4 tsp saffron threads, give it one final mix and raise the heat to a medium-high heat

  4. After simmering for 5 to 7 minutes and most of the broth has been absorbed by the beans, but there is still a little broth left, remove the pan from the heat, sprinkle with finely chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe