Spanish Paprika Beans | Pochas al Pimentón
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 medium onion
- 6 cloves garlic
- 1 small red bell pepper
- 1 tbsp sherry vinegar 15 ml
- 2 tsp sweet smoked Spanish paprika 5 grams
- 3/4 tsp ground cumin 2 grams
- 2 tomatoes (finely grated)
- 1 jar haricot beans (same as canned) 25 oz / 570 grams
- 2 cups vegetable broth 480 ml
- 1 bay leaf
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, finely chop the onion, roughly chop the garlic, and finely chop the red bell pepper
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Add the chopped ingredients into the hot fry pan, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika, and cumin, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, turn it up to a high heat, then mix together and simmer
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While the grated tomatoes are simmering, drain the jarred beans into a colander and rinse under water
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After simmering the grated tomatoes for about 4 minutes and they've slightly thickened, add in the drained beans, vegetable broth, and bay leaf, give it a gentle mix, once it comes to a boil, place a lid on the pan and lower to a low-medium heat
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After simmering the beans for 10 to 15 minutes, remove the pan from the heat
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Transfer into serving dishes and garnish with chopped parsley, serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Jarred Haricot Beans, Spanish Paprika, and Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)