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Smoky paprika butter beans in a glossy red tomato sauce served in a white bowl with sourdough bread and parsley

Smoky Paprika Butter Beans with Garlic and Tomatoes

Smoky paprika butter beans simmered in a garlic-tomato sauce until thick and glossy. A one-pan, naturally vegan dish ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 6 garlic cloves, thinly sliced
  • 2 tsp smoked paprika sweet or bittersweet
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp red chili flakes optional, adjust to taste
  • 2 tbsp tomato paste
  • 400 g canned crushed tomatoes one 14 oz can
  • 200 ml low-sodium vegetable stock about 3/4 cup
  • 2 x 400 g cans canned butter beans, drained and rinsed about 480 g drained weight
  • 3/4 tsp fine sea salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice from about half a lemon
  • a small handful fresh flat-leaf parsley, roughly chopped to serve
  • 1 tbsp extra virgin olive oil to finish

Method
 

  1. Heat 3 tbsp olive oil in a large, wide skillet over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 7 to 8 minutes until the onion is soft and translucent.
  2. Add the sliced garlic and cook for 1 to 2 minutes until fragrant and just starting to turn golden at the edges.
  3. Push the onion and garlic to the edge of the pan. Add the smoked paprika, cumin, oregano, and chili flakes directly to the oil in the center. Stir continuously for about 60 seconds until the spices smell toasty and the oil turns deep red.
  4. Add the tomato paste. Stir it into the spiced oil and cook for 2 minutes, scraping the pan, until it darkens slightly and smells concentrated.
  5. Pour in the crushed tomatoes and vegetable stock. Stir everything together and bring to a gentle simmer over medium heat.
  6. Add the drained butter beans. Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir gently to coat the beans in the sauce.
  7. Reduce the heat to medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce reduces and thickens enough to coat the beans in a glossy layer.
  8. Remove from the heat. Stir in the lemon juice. Taste and adjust salt and smoked paprika if needed.
  9. Spoon into bowls. Drizzle with 1 tbsp extra virgin olive oil and scatter with chopped parsley. Serve immediately with crusty bread.

Notes

Nutrition is calculated per serving without bread. Values are estimates and will vary depending on the specific brands of canned tomatoes and stock used.