Recipe: Spanish Inspired Butter Beans {Fancy Vegetarian Baked Beans}

Summary: I am a bean baby! I love baked beans but the commercial variety are too sweet for my liking. Luckily, making your own is super easy. Like throw it in a pan and then in the oven easy. You can even do the in the pan bit the night before and oven them up in the morning, which would be lovely if you had guests for breakfast or brunch. They make a lovely breakfast with eggs and toast but I admit to having them as a delicious and quick dinner after coming home late.

Ingredients 

• 2 tblsp olive oil
• 1 red onion, chopped
• 6 cloves garlic, minced
• 2 1/2 tsp paprika
• 1/4 tsp chilli power
• 1/4 tsp pepper
• 1/2 tsp salt
• 1 red capsicum, chopped
• 2 (250g) punnets cherry tomatoes
• 1 pinch saffron threads
• 1 cup hot water
• 3 tblsp tomato paste
• 4 (400g) cans of butter beans, drained & rinsed
• 1/2 bunch flat leaf parsley, chopped

Instructions

1. Pre heat the oven to 180C.
2. Add the olive oil and onion to a large frypan, pot or casserole – whatever you have that can go from stove to oven. Cook on medium heat for about 3 minutes or until softened. While that’s happening, drop the saffron into the hot water and set aside.
3. Add the garlic, paprika, chilli powder, pepper and salt and stir for 30 seconds or until fragrant. Add the capsicum and cherry tomatoes and cook until the tomatoes are starting to burst.
4. Add the tomato paste and saffron water and stir well to combine. Fold in the butter beans until distributed through.
5. Bake in the oven for 30 minutes. Remove from the oven and stir in the parsley. Serve with crusty bread.

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