"Better than Chili Beans" Butter Beans in Paprika Sauce

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor while reducing sodium.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

butter beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are less expensive and have a similar texture.

Heat a large fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

Finely chop 1 small onion and roughly chop 4 cloves of garlic.

Add the chopped onion and garlic into the hot fry pan and mix them around to coat in the olive oil.

Sauté for about 2 to 3 minutes until the onions are slightly translucent.

Add 1 1/2 tablespoons of all-purpose flour and mix for about 2 minutes to cook off the raw flavor.

Add 2 teaspoons of sweet smoked Spanish paprika, 1 teaspoon of dried oregano, and 1/4 teaspoon of crushed red pepper flakes; mix quickly to avoid bitterness.

Pour in 3/4 cup of milk and 3/4 cup of vegetable broth; mix and cook for a few minutes until a slightly creamy sauce forms.

Drain and rinse 1 jar of cooked butter beans (570 g) and add them to the pan; season with sea salt and black pepper.

Gently mix the beans into the sauce, lower the heat to low, and simmer for 5 to 10 minutes, stirring occasionally.

Turn off the heat and add 2 tablespoons of grated cheese and 2 teaspoons of fresh lemon juice; mix gently.

Transfer the beans to a serving dish and top with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens