Spanish Beans With Tomatoes And Onions Food

SPANISH BAKED BEANS WITH TOMATOES AND PEPPERS

Steps:

• Finely mince 3 cloves of garlic, finely dice 1 small onion, roughly dice 1/2 red bell pepper and 1/2 green bell pepper, heat a fry pan with a medium heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add the diced onions and minced garlic and mix with the oil, 3 minutes later add the diced bell peppers and mix with the onions and garlic, 4 minutes later season everything with sea salt and freshly cracked black pepper, mix it all together and turn off the heat, set aside
• Rinse 1 cup of white beans and 1 cup of kidney beans under cold running water, then add them to a large bowl, along with one 15 oz can of diced tomatoes, the bell pepper mixture in the pan, 1 tsp of sweet smoked paprika, 2 tbsp of parsley flakes, 1 tbsp of brown sugar, 1 tsp of sea salt and about 1/2 tsp freshly cracked black pepper, mix it all together until well combined and then transfer to a casserole dish, make sure everything is evenly distributed
• Add the casserole dish into a preheated oven (bake only option) 210 C - 410 F between 25 to 30 minutes, then remove from the oven and serve at once, enjoy!

SPANISH LIMA BEANS

Steps:

• Sort beans and rinse with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid. Return beans to the pan; add bay leaf and water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Drain, discarding liquid and bay leaf. In a large skillet, saute onions in oil until tender. Stir in the tomatoes, sugar, pepper and beans. Cook for 8-10 minutes or until heated through.

TOMATO, PEPPER & BEAN ONE POT

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

SPANISH GARBANZO BEANS AND TOMATOES

Steps:

• Heat the olive oil
• Chop the onion
• Chop the anchovy fillets.
• Mince the garlic.
• Halve the grape tomatoes.
• Saute the onion in the olive oil until soft and starting to take on color.
• Add the garlic, anchovy fillets and tomato halves and stir until tomatoes start to soften.
• Add the garbanzo beans and rest of the ingredients.
• Cover and cook on low until tomatoes are soft, the liquid has thickened slightly, and the flavors have melded: about 10-15 minutes.
• Taste for seasoning: add salt if needed.
• Add sliced sausages before covering, or add whole grilled sausages at the end.