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 tapas is terrific! Just make sure that you get canned large lima beans, rather than small green lima beans.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
  • Course Small Bites
  • Cuisine Spanish
  • Keyword All-Seasons, Different, Do-Ahead, Simple, Tapas, Vegetarian
Servings Prep Time Cook Time
6 people 5 minutes 15 minutes
Passive Time Total Time
20 minutes
Servings Prep Time Cook Time
6 people 5 minutes 15 minutes
Passive Time Total Time
20 minutes
Degree of Difficulty
Easy
Ingredients
  • 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
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting the recipe.
  2. Add 2 tablespoons of olive oil, shallots, garlic and tomato paste to a cold skillet over medium heat. Sauté, stirring frequently, until the oil starts to bubble.
  3. Remove pan from heat, and add paprika and stir to combine.
  4. Return pan to the heat, quickly add drained beans, vinegar and 1/4 cup olive oil and season with kosher salt. Stir to combine and cook for a further 5 minutes.
  5. Garnish with chopped parsley and serve with crusty fresh baguette.

Pin It on Pinterest