This Spanish Creamy Butter Bean and Tomato Tapas are 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.
Ingredients
- 2 tbsp olive oil
- 1 whole finely chopped shallot
- 2 cloves grated garlic
- 2 tbsp tomato paste
- 1/2 tsp paprika
- 1 tbsp red wine or sherry vinegar
- 1/4 cup olive oil
- 1 14 oz can of butter (lima) beans drained
- 3-4 sprigs parsley finely chopped
- kosher salt
- sliced baguette
Instructions
Gather all ingredients before starting the recipe.
- Add 2 tbsp olive oil, 1 whole finely chopped shallot, 2 cloves grated garlic and 2 tbsp tomato paste to a cold skillet over medium heat. Sauté until the oil starts to bubble, stirring frequently.
- 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 of 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.
