Spanish Paprika Beans | CLASSIC Recipe that's Packed with Goodness

pochas beans

🥗Healthier: canned white beans

💰Cheaper: dried cannellini beans

Canned beans save time and effort while dried beans are more economical.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage provides a lower-fat option while smoked paprika retains flavor.

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

Finely chop 1 medium-sized onion, roughly chop 6 cloves of garlic, and finely chop 1 small red bell pepper.

Add the chopped onion, garlic, and red bell pepper to the hot fry pan and mix to coat in the olive oil.

Sauté the vegetables for about 5 minutes until the onions are translucent.

Add 1 tbsp of sherry vinegar, 2 tsp of sweet smoked Spanish paprika, and 3/4 tsp of ground cumin to the pan and mix quickly.

Add 1/2 cup of tomato sauce to the pan and season with sea salt and black pepper.

Increase the heat to high and simmer the tomato sauce for about 4 minutes until slightly thickened.

Drain 1 jar of haricot beans (25 oz) into a colander and rinse under water.

Add the drained beans and 2 cups of vegetable broth to the pan, along with 1 bay leaf, and mix gently.

Bring the mixture to a boil, then cover the pan and reduce the heat to low medium.

Simmer for 10 to 15 minutes to allow the flavors to develop.

Remove the pan from heat and transfer some beans into a shallow bowl, topping with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary