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Easy Butter Beans, Paprika, and Piquillo Peppers
This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.
👥 4 Servings👤 Selin Kiazim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for ⏱️ 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2–⏱️ 3 minutes. Add the tomato purée and cook for another minute.
red onions, diced3(about ½ cup) extra-virgin olive oil, divided125 ml(10 1⁄2-oz.) jarred piquillo peppers, rinsed and sliced300g
2
Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.
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