Butter Beans Paprika Piquillo Peppers Food

BUTTER BEANS, PAPRIKA & PIQUILLO PEPPERS

Butter Beans, Paprika & Piquillo Peppers image

A simple recipe from Selin Kiazim of Oklava, taken from the chef's new cookbook.

Provided by Selin Kiazim

Time 35m

Number Of Ingredients 10

Ingredients

3 red onions (diced)
125 ml extra-virgin olive oil
4 garlic cloves (finely sliced)
1 Tbsp dried chilli flakes (pul biber, preferably)
1½ Tbsp sweet smoked paprika
1 Tbsp tomato purée
2 x 400g tins butter beans (drained and rinsed)
5 Tbsp sherry vinegar
300 g Piquillo peppers (rinsed and sliced)
Sea salt flakes (kosher salt)

Steps:

In a wide-based pan over a medium heat, caramelise the red onions in 75ml 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 butter 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 sea salt flakes (kosher salt) to serve.

EASY BUTTER BEANS, PAPRIKA, AND PIQUILLO PEPPERS

Easy Butter Beans, Paprika, and Piquillo Peppers image

This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.

Provided by Selin Kiazim

Yield Serves 4

Number Of Ingredients 10

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

Steps:

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.

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