Spanish Butter Beans with Bacon
Spanish Butter Beans with Bacon
Classic tapas butter beans get an upgrade with the irresistible smokiness of our double smoked bacon, made with the best quality pork belly. This perfect-for-entertaining dish works as a dip with crusty bread or crackers, but you’ll love it as a savoury side to serve with dinner just as much. Protein packed and made with pantry staples, it’s equal parts indulgent and satiating.
Servings
4
Preparation
5 Mins
Cook Time
15 Mins
Level
Ingredients
4 slices Schneiders Hickory Smoked Bacon, chopped
1 tbsp extra-virgin olive oil
1 shallot, finely chopped
2 cloves garlic, minced
2 tbsp tomato paste
½ tsp paprika
1 can (540 mL) butter beans, drained
2 tbsp red wine vinegar
¼ cup water
¼ tsp salt
2 tbsp chopped fresh parsley
Directions
In skillet over medium heat, cook bacon, stirring occasionally, until lightly browned, about 5 minutes; drain off fat. Add olive oil to pan. Fry shallot and garlic until softened and bacon is crisp, about 3 minutes. Add tomato paste to pan; cook, stirring, until slightly darkened, about 30 seconds.
Add the paprika and stir. Add the drained beans, red wine vinegar, water, and salt. Cook, stirring occasionally, until bubbling and heated through.
Sprinkle with parsley.
Tips (not mandatory): Butter beans are also called lima beans (the dry or canned version, which are cooked dry beans, not the frozen variety which are fresh lima beans). If you can’t find them canned, cannellini beans or any white bean will work just as well.
