Vegan Spanish Beans with Tomatoes #comfortfood #vegetarian

Vegan Spanish Beans with Tomatoes #comfortfood #vegetarian

These Spanish beans with tomatoes and smokey sweet flavors are so natural to make in one pot in under 20 minutes with only 7 fixings. Just 125 calories for every serving, this Spanish bean stew formula is immaculate as tapas, principle dinners or a side dish. Veggie lover, vegan and without gluten.

This simple gluten free vegetarian formula for Spanish beans is rich, flavourful and smoky. Additionally, it's prepared in only 20 minutes!

The white beans stew in the thick tomato sauce, spiced with paprika. This adaptation of Gigantes Beans is smokey and deliciuos, immaculate wiped up with a piece of dried up bread. You can serve it as tapas, all alone or as a side dish.

Also try our recipe Instant Pot Black Bean Soup

Vegan Spanish Beans with Tomatoes #comfortfood #vegetarian

Spanish Beans with Tomatoes | Vegan & Gluten-Free. These Spanish beans with tomatoes and smokey sweet spices are so easy to make. They’re perfect to serve as tapas or a side dish.


  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 2 garlic cloves finely chopped
  • 1 teaspoon sweet smoked paprika pimenton dulce - or hot paprika if you like it spicy
  • 2 bay leaves
  • 2 cans butter beans 400ml/14oz (lima beans), drained and rinsed
  • 2 cans plum tomatoes 400ml/14oz
  • Sea salt and black pepper
  • 2 large handfuls spinach roughly chopped


  1. In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.  
  2. Add the garlic, paprika and bay leaves and fry for a further minute.
  3. Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.
  4. As it finishes, stir the spinach through to wilt.
  5. Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.

Read more our recipe : Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice

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