Spanish Beans
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Sides A traditional slow-baked Spanish bean dish featuring savory lima beans infused with aromatic vegetables, white wine, and paprika. Comforting and rich, this vintage side pairs wonderfully with roasted meats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 2 hours 30 mins | Overnight (Soaking) | 6–8 Servings |
🔪 Key Equipment
- Large bowl
- Saucepan
- Colander
- 3-quart casserole dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Lima Beans | Dry, soaked overnight |
| 2 Tbsp | Salad Oil | Plus extra for casserole |
| 1 | Onion | Finely chopped |
| 1 Clove | Garlic | Finely chopped |
| 1 | Carrot | Whole or sliced for boiling |
| 2 Stalks | Celery | Whole or chopped for boiling |
| 2 | Tomatoes | Skinned and finely chopped |
| As needed | Salt | To taste |
| As needed | Pepper | To taste |
| Pinch | Basil | Or thyme |
| Pinch | Thyme | Alternative to basil |
| 2 Tbsp | Butter | Softened or cut in pieces |
| 1 Tsp | Mustard | Dry powder |
| 1 Tsp | Paprika | Ground |
| 1/4 Cup | White Wine | Added with stock |
Instructions
Step 1: Soak and Simmer
- Soak the 2 cups dry Lima Beans overnight in water.
- Drain the beans, then add them to a saucepan with the 1 Carrot, 2 stalks Celery, and 3 cups water.
- Season with salt and pepper to taste.
- Cover and cook slowly, starting in an oven set at 225°F until tender.
Step 2: Strain and Assemble
- Strain off the stock from the cooked beans and save 2 cups of the liquid to use later on.
- Pour the drained beans into a 3-quart casserole dish.
- Add the 2 Tbsp Butter, 2 Tbsp Salad Oil, 1 finely chopped Onion, 1 clove finely chopped Garlic, 2 skinned and finely chopped Tomatoes, a pinch of Basil or Thyme, 1 tsp dry Mustard, 1 tsp Paprika, and additional salt and pepper.
Step 3: Bake
- Pour in the reserved 2 cups bean stock along with the 1/4 cup White Wine.
- Cover the casserole dish and bake in the oven for 2 hours until bubbling, tender, and richly aromatic.
💡 Make-Ahead & Storage: These beans can be assembled a day ahead and refrigerated until ready to slow-bake; leftovers store sealed in the refrigerator for up to 4 days.
Original Recipe Scan
