AuthortapasonlineWarm bean salad - as you may imagine, there are many variations for this dish. Some recipes include chorizo, manchego cheese and various vegetable options. You can use any beans of your choice - butterbeans, cannellini, kidney beans etc. or you may be fortunate enough to have some genuine Spanish beans. If using dried beans, soak and cook them first.
1 Shallot or small Onion finely chopped
1 Clove of Garlicpeeled and finely chopped
2 tbsp Chopped Tomatoes
1 400g can of White Beansdrained
½ tsp Pimentón Dulcemild smoked paprika
1 tbsp Sherry Vinegar
Salt and Black Pepperto season
2 tbsp Olive Oil
Flat Leaf Parsleyto garnish
1
Heat the oil in a frying pan and add the shallot, garlic and tomatoes. Cook, stirring constantly, for a couple of minutes.
2
Stir in the pimentón, then add the beans and sherry vinegar. Cook for about a minute, stirring gently, until just warmed through.
3
Season with a little salt and pepper, garnish with the flat-leaf parsley and serve.
CategoryAppetisers, Healthy Options, Quick & Easy, Salads, Vegan, VegetarianCooking MethodFrying
Ingredients
1 Shallot or small Onion finely chopped
1 Clove of Garlicpeeled and finely chopped
2 tbsp Chopped Tomatoes
1 400g can of White Beansdrained
½ tsp Pimentón Dulcemild smoked paprika
1 tbsp Sherry Vinegar
Salt and Black Pepperto season
2 tbsp Olive Oil
Flat Leaf Parsleyto garnish
Leave A Comment