Spicy Spanish Butter Beans

Spanish cuisine makes great use of beans in either their fresh or dried state and is often combined with tomatoes and either chilli or paprika. Here is a chilli version of a classic peasant tapas dish, any colour peppers can be added, as could sweetcorn, courgette, aubergine....experiment with whatever you have available. If you prefer a milder version just substitute the chilli for paprika. 

Most supermarkets now have tetra carton packs of tomatoes with onion, herbs, chilli and other combinations. I find these very useful and tasty; a real time saver not just with preparation but a far greater depth of flavour can be achieved in a fraction of the cooking time therefore saving money on fuel too.

Serves 2

1 Can Butter Beans, drained (or 100g dried beans soaked overnight)

1 Can Tomatoes

1 Fresh Chilli

 (or a tetra pack with chilli is very good)

1 Green pepper

1 Onion

1 tablespoon of Rapeseed Oil

Salt and pepper to taste

If using dried and soaked beans, a much longer cooking time will be needed.

Allow the beans to cook in the tomato on a low heat. Season and add a little boiling water too to prevent it drying out.

The beans may take up to an hour to become soft.

Start by sautéing the onion in the rapeseed oil on a low heat.

When translucent add the tomato and butter beans, (if the beans are dried follow the instructions above). Continue by adding the green pepper and chilli and allowing to simmer on a low heat for about 20 minutes.

Season with salt and pepper if needed and serve.

Makes a great addition to a selection of tapas or may accompany meat dishes or works equally well with rice and a fresh tomato salad.

Packed with protein and fibre, in combination with the antioxidants from the tomato and peppers this is a real super food!!