Spanish Beans with Tomatoes
I've never cooked with dried beans before. I have always relied on the convenience and time-saving nature of pre-cooked canned beans. I have a lot of time on my hands these days, so why not start from scratch and see how it goes?
I soaked the beans for 20 hours in plenty of water (they expand a lot!), and then simmered them in water seasoned with salt and a bay leaf for 45 minutes. After that they were very tender and ready to be added to any dish.
This simple dish uses the warm spices paprika and cumin and diced tomatoes for a simple and warm meal that is extremely comforting and satisfying. We also added grilled vegan sausages for even more substance and another texture.
2 cups cooked baby lima beans (either canned, or dried + soaked overnight and then simmered for 45 min)
2 Tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
1/2 green bell pepper, diced
1/2 tsp paprika, plus more as desired
1/4 tsp crushed red pepper flakes
1/2 tsp cumin
salt and pepper
1 can diced tomatoes
chopped chives, optional
cooked vegan spicy sausage, optional
If you are starting with dried baby lima beans, soak overnight in 4 cups of water, rinse, and then simmer for 45 minutes in water seasoned with salt and a bay leaf. Drain, remove bay leaf, and set aside.
If you are starting with canned butter beans, drain + rinse the beans and set aside.
In a deep skillet over medium heat, add olive oil and allow it to heat up before adding the diced onion. Saute onion for 2-3 minutes, and then mix in the minced garlic. After one more minute, add diced bell pepper and saute for an additional 2 minutes. Add in cooked beans and season with paprika, crushed red pepper, cumin, and generous pinches of salt and fresh ground pepper. Stir to evenly incorporate the spices. Next, pour in the diced tomatoes, and simmer for five minutes. Serve garnished with chopped chives and/or cooked spicy vegan sausage, if desired.
Serves 3 generously