BUTTER IN SPANISH RECIPE

SPANISH-STYLE BUTTER BEANS | BETTER HOMES & GARDENS

Spanish-Style Butter Beans | Better Homes & Gardens image

This saucy bean recipe eats so hearty you won't even notice there's no meat. In fact, it's a vegan recipe with a big 15 grams of protein.

Provided by Recipe by David Joachim

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 cups

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
½ cup finely chopped onion
6 cloves garlic, minced
2 pints grape tomatoes
1 cup roasted red sweet peppers, drained and chopped
2 teaspoons smoked paprika
¼ teaspoon saffron threads, crushed
2 bay leaves
4 ounces butter beans, rinsed and drained
2 cups water
¼ teaspoon salt
½ cup marcona almonds or roasted salted almonds, chopped
1 Parsley Topper (optional)

Steps:

Preheat oven to 350°F. Heat oil in a 4-qt. pot over medium. Add onion and garlic; cook 3 to 4 minutes or until tender. Add the next five ingredients (through bay leaves). Bring to boiling; reduce heat to medium-low. Simmer, uncovered, about 15 minutes or until tomatoes start to break down, stirring occasionally. Stir in beans, the water, and the salt. Bring to boiling. Bake, uncovered, 45 minutes. Discard bay leaves. Top with almonds and, if desired, Parsley Topper.

Nutrition Facts : Calories 312 calories, CarbohydrateContent 48 g, CholesterolContent 0 mg, FatContent 11 g, FiberContent 12 g, ProteinContent 15 g, SaturatedFatContent 1 g, SodiumContent 1028 mg, SugarContent 8 g

HEARTY SPANISH BEEF STEW | ALLRECIPES

Hearty Spanish Beef Stew | Allrecipes image

I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Cook Time 2 hours 20 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil, divided
1 medium red bell pepper, chopped
½ medium onion, finely chopped
3 cloves garlic, finely minced
1 (15 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1?½ teaspoons smoked paprika
1?½ teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound beef stew meat
1 tablespoon butter
2 cups water
2 tablespoons red wine vinegar
¼ cup chopped pimento-stuffed green Manzanilla olives

Steps:

Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Nutrition Facts : Calories 304.7 calories, CarbohydrateContent 12.2 g, CholesterolContent 67.4 mg, FatContent 17.6 g, FiberContent 2.4 g, ProteinContent 23.1 g, SaturatedFatContent 5.4 g, SodiumContent 741.6 mg, SugarContent 4.5 g

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