This Spanish Creamy Butter Bean and Tomato Tapas is a wonderful dip with bread, and in fact, works well as a side dish as well. I guess the whole world knows that butter beans are lima beans….I did not, so it took two tries to get this recipe right. I never give up and am happy that I did not as this tapa is terrific! Just make sure that you get canned large lima beans, rather than small green lima beans.

Spanish Creamy Butter Bean and Tomato Tapas

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Course: Small Bites
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 6 people


  • 1 14 oz can butter (lima) beans
  • 2 tbsp olive oil
  • 1 whole shallot finely chopped
  • 2 cloves garlic grated
  • 2 tbsp tomato paste
  • 1/2 tsp paprika
  • 1 tbsp red wine or sherry vinegar
  • 1/4 cup olive oil
  • 3-4 sprigs parsley finely chopped
  • kosher salt to taste
  • sliced baguette


  • Gather all ingredients before starting the recipe.
  • Add 2 tbsp olive oil, 1 whole shallot, finely chopped, 2 cloves garlic, grated and 2 tbsp tomato paste to a cold skillet over medium heat. Sauté, stirring frequently, until the oil starts to bubble.
  • Remove pan from heat, and add 1/2 tsp paprika and stir to combine.
  • Return pan to the heat, quickly add 1 14 oz can butter (lima) beans drained, 1 tbsp red wine or sherry vinegar and 1/4 cup olive oil and season with kosher salt. Stir to combine and cook for a further 5 minutes.
  • Garnish with chopped parsley and serve with crusty fresh baguette.

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