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.
|Degree of Difficulty|
- 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 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.
- Remove pan from heat, and add paprika and stir to combine.
- 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.
- Garnish with chopped parsley and serve with crusty fresh baguette.