Spanish Beans with Tomatoes & Rice | Heart-Healthy 30 Minute Recipe

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed tomatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is more economical.

cooked beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quick to cook, while canned beans save time.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is cost-effective.

Add 2 cups of water into a saucepan and pinch in 1/4 teaspoon of saffron threads.

Season generously with sea salt and heat on high, mixing gently.

Finely chop 1 small onion, roughly chop 5 cloves of garlic, 1 green bell pepper, and 1 carrot.

Drain 2 cans of butter beans and rinse under water.

Add 1 cup of long grain rice into a fine sieve and rinse until water runs clear.

Once the water boils, add in the rice and mix gently, then cover and lower to low medium heat to simmer for about 15 minutes.

In a large fry pan, heat 2 tbsp of extra virgin olive oil over medium heat.

Add in the chopped vegetables and sauté for 3-4 minutes until lightly sautéed.

Add in 1 tsp of sweet smoked Spanish paprika, 1/2 teaspoon of hot smoked Spanish paprika, and 1/2 teaspoon of ground cumin; mix well.

Add in a 15 oz can of tomato sauce and the rinsed butter beans, seasoning with sea salt and fresh cracked black pepper; mix gently.

Lower the heat and let the mixture simmer to develop flavors.

After 15 minutes, remove the rice from heat and fluff with a fork.

Transfer some rice into a serving dish, then add some of the bean mixture next to it.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary