Spanish Baked Butter Beans

Spanish Baked Butter Beans

Whitmore & White
This recipe is a really simple and quick dish using our Spanish butter beans (Judion). Joe loves this recipe, it's the perfect hearty meal for a cold winters evening! Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
INGREDIENTS - Ingredients in bold are available in store!
Butter (for frying)
1 onion, finely chopped
1 jar of Navaricco Judion butter beans
1 clove of garlic, finely chopped
1 heaped teaspoon of coriander
1 heaped teaspoon of El Rey hot smoked paprika
100ml chicken stock
2 tablespoons of tomato puree
100g of 1605 Manchego, grated
50g breadcrumbs
Salt to taste
PREPARATION
Pre-heat the oven to 180°C. Gently fry the chopped onions in the butter until tender. Add the butter beans, garlic, paprika, coriander salt, puree and stock to the pan and bring to the boil. Take off the heat and sprinkle over the breadcrumbs and manchego. Put in the oven for 20-25 minutes until the top has browned, the sauce has thickened and the beans are soft. It's that easy! WINE PAIRING
The dominant flavours here will be the spices, predominantly the smoked paprika, and the manchego. Viognier can work well with paprika. We recommend our Casa Silva Viognier from Chile (£12.50) of the fabulous New Zealand Millton Viognier (£19.50). If you fancy a glass (or more) of red then Amarone is a great pairing with hard cheeses such as manchego. Our Amarone Elite (£30.95) is a fantastic juicy, silky Italian red and would be a fantastic accompaniment to this dish.