Easy Butter Beans, Paprika, and Piquillo Peppers

bean vegetarian vegan pepper lima bean paprika onion quick & easy tree nut free dairy free

Ingredients

3 red onions, diced

125 ml (about ½ cup) extra-virgin olive oil, divided

4 garlic cloves, finely sliced

1 Tbsp. dried chile flakes (preferably pul biber)

1 1⁄2 Tbsp. sweet smoked paprika

1 Tbsp. tomato purée

2 14-oz. cans butter beans or lima beans, drained and rinsed

5 Tbsp. sherry vinegar

300g (10 1⁄2-oz.) jarred piquillo peppers, rinsed and sliced

Kosher salt

Method

In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2–3 minutes. Add the tomato purée and cook for another minute.

Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.