Spanish Beans
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Butter beans (canned; drained and rinsed)
- 0.5 tablespoons Olive oil
- 4 Shallots (diced)
- 2 Garlic clove (crushed)
- 400 g Chopped tomatoes (canned)
- 80 g Spinach
- 20 g Olives (halved)
- 1 tsp Paprika
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 4 tablespoons Fresh parsley (chopped)
- 1 Red bell pepper (finely chopped)
- 100 g Chorizo (finely chopped)
- Cress ((to serve))
Method
- Heat 0.5 tbsp Olive oil in a pan and add 4 Shallots, 1 Red bell pepper, 100 g Chorizo and 2 Garlic clove and gently cook for 3 minutes.
- Add 400 g Chopped tomatoes, 400 g Butter beans, 20 g Olives, 1 tsp Paprika, 4 tbsp Fresh parsley and 1 pinch Sea saltSimmer for 10 minutes.
- Stir in 80 g Spinach 3 minutes before finished cooking
- Sprinkle with Cress before serving