Spanish Baked Butter Beans

  • Cooking Time30 mins
  • DifficultyEasy
Butter for frying
1 onion, finely chopped
600g jar of cooked butter beans
1 garlic clove, grated
1 heaped teaspoon ground coriander
1 heaped teaspoon hot smoked paprika
100ml chicken stock
2 tablespoons tomato puree
100g manchego cheese, grated
50g breadcrumbs
Freshly chopped parsley to serve

For the Candied Beetroot Salad

2 candied beetroot, thinly sliced
200ml sugar syrup
50ml sherry vinegar
1 small chilli, finely chopped
Zest of ½ lemon
Juice of ¼ lemon
Flat leaf parsley, chopped

1. Preheat the oven to 200°C.

2. Simply fry the chopped onion in a little butter over a medium heat for 5 minutes.

3. Then add the butter beans, garlic, spices, stock and puree. Bring it to the boil and then sprinkled over the cheese and breadcrumbs.

4. Place it into an oven, without a lid, for 20 to 25 minutes, or until the topping is crispy and bronzed and the sauce is thick and the beans are silky and soft.

5. For the salad, combine all of the ingredients apart from the beetroot in a bowl, changing the quantities to your taste and then drizzle it over the beetroot and simply serve.

Spanish Baked Beans

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