I created a 20-minute Spanish Beans recipe that packs smoky flavor with just seven ingredients, is vegan and gluten-free, and makes a light 125-calorie main or tapas perfect with rice or fresh bread.

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I rarely expect a 20 minute dish to feel like anything more than rushed, but this Spanish Beans With Tomatoes surprised me. The smokiness from smoked paprika lifts the whole thing, and the bright bite of chopped tomatoes keeps it fresh so you dont get bored.

It’s vegan, gluten free and only about 125 calories a serving, which makes it great for a Tapas Dinner or a quick main with rice. If you like Spanish Beans and the vibe of Spanish Tapas Recipes Vegetarian, this one sneaks into weeknight rotation without trying too hard, promise.

Ingredients

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Olive oil gives richness and healthy fats, helps flavors meld and coats the beans nicely.
Onion adds sweetness and depth when browned, packed with fiber and flavor.
Garlic gives a punch, it’s aromatic and boosts savory notes, small but mighty too.
Smoked paprika brings warm smoky heat and color, not very spicy though.
Tomatoes give acidity and sweetness, add body and lots of vitamin C.
Beans provide creamy texture, lots of protein and fiber, make dish filling.
Broth adds savory liquid for simmering, lightens saltiness and keeps it cozy.

Ingredient Quantities

1 tbsp olive oil

1 medium yellow onion

2 garlic cloves

1 tsp smoked paprika (pimentón)

1 (14 oz / 400 g) can chopped tomatoes

1 (15 oz / 425 g) can cannellini or butter beans

1/2 cup vegetable broth

How to Make this

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1. Heat 1 tbsp olive oil in a medium skillet over medium heat until it shimmers.

2. Peel and finely chop 1 medium yellow onion, add to the pan and cook, stirring now and then, until soft and lightly golden, about 5-7 minutes.

3. Mince 2 garlic cloves and add them to the pan, stirring for about 30 seconds so they smell fragrant but don’t burn.

4. Sprinkle in 1 tsp smoked paprika and stir for another 20-30 seconds to wake up the spice, be careful not to let it scorch.

5. Pour in the 14 oz can chopped tomatoes and 1/2 cup vegetable broth, scrape any browned bits from the bottom, then bring to a gentle simmer.

6. Drain and rinse the 15 oz can cannellini or butter beans, add them to the tomato mixture and stir to combine.

7. Let everything simmer gently for 8-10 minutes so the sauce thickens and the flavors meld; press a few beans against the side of the pan with a spoon to break them up for a creamier texture.

8. Taste and season with salt and pepper as needed, give one last stir and serve hot with rice or fresh bread.

Equipment Needed

1. Medium skillet or frying pan about 10 inch, for sautéing the onion and simmering the sauce
2. Chef’s knife for peeling and finely chopping the onion and mincing the garlic
3. Cutting board
4. Wooden spoon or heatproof spatula to stir and press some beans against the pan for creaminess
5. Measuring spoons (1 tbsp and 1 tsp)
6. Measuring cup for 1/2 cup vegetable broth
7. Can opener and a colander or fine sieve to drain and rinse the beans
8. Serving bowl or shallow dish and a spoon for tasting and serving

FAQ

Q: Can I use dried beans instead of canned?
A: Yes, you can. Soak overnight then simmer till tender (about 1 to 1.5 hours) or pressure cook ~20-25 minutes. Don’t salt the water until they’re soft or the skins can get tough. Use ~1 cup dried beans to replace a 15 oz can.

Q: How do I make it spicier or milder?
A: For more heat add a pinch of cayenne or chopped fresh chile, or a spoonful of chipotle in adobo. To make it milder use less smoked paprika or swap for sweet paprika. Taste as you go, it’s easy to add but hard to take away.

Q: Can I add meat or other extras?
A: Sure. Sliced chorizo or pancetta works great, just brown it first and spoon back in. Greens like spinach or kale stirred in at the end are nice too, and fresh parsley or a squeeze of lemon brightens it up.

Q: The stew is too thin, how do I thicken it?
A: Simmer it longer to reduce, or mash a few beans against the pot to naturally thicken. You can also stir a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1-2 minutes.

Q: How should I store and reheat leftovers?
A: Keeps 3-4 days in the fridge, up to 3 months in the freezer. Thaw overnight then reheat gently on the stove, add a splash of broth if it’s too thick. Microwave works too, but stir halfway through.

Q: Do I need to add salt, and when?
A: Yes add salt to taste. If you used canned beans rinse them first to cut sodium. Add a little while cooking the onion for depth then taste and adjust at the end.

Spanish Beans With Tomatoes Recipe Substitutions and Variations

Olive oil: swap with avocado oil or sunflower oil, same 1 tbsp; for a richer note use 1 tbsp unsalted butter or ghee but it’ll brown faster.
Smoked paprika (pimentón): if you dont have it use sweet paprika plus a tiny pinch of liquid smoke or smoked salt, or 1/4 tsp chipotle powder for smokiness and heat.
14 oz can chopped tomatoes: replace with about 1 3/4 cups fresh chopped tomatoes (peeled if you want), or 1 1/2 cups tomato passata for a smoother sauce.
15 oz can cannellini/butter beans: use a 15 oz can of chickpeas, Great Northern, or navy beans, drained; if using dried, soak and cook them first.

Pro Tips

– Bloom the smoked paprika in the oil for 20–30 seconds before adding anything wet, it’ll really wake up the smoke, but dont let it sit or it will burn and taste bitter.
– Cook the onion low and slow till it’s soft and a bit golden, don’t rush it, those browned bits add a lot of depth so scrape them into the sauce.
– Don’t dump all the canned liquid, save a few spoonfuls or a splash of the tomato juice; use that to loosen the sauce or mash a few beans against the pan for a creamier texture.
– Brighten at the end with a squeeze of lemon or a teaspoon of vinegar and a drizzle of good olive oil, taste and add salt little by little, beans need salt to really sing.

Spanish Beans With Tomatoes Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

I created a 20-minute Spanish Beans recipe that packs smoky flavor with just seven ingredients, is vegan and gluten-free, and makes a light 125-calorie main or tapas perfect with rice or fresh bread.

Servings

servings

Calories

266

kcal

Equipment: 1. Medium skillet or frying pan about 10 inch, for sautéing the onion and simmering the sauce
2. Chef’s knife for peeling and finely chopping the onion and mincing the garlic
3. Cutting board
4. Wooden spoon or heatproof spatula to stir and press some beans against the pan for creaminess
5. Measuring spoons (1 tbsp and 1 tsp)
6. Measuring cup for 1/2 cup vegetable broth
7. Can opener and a colander or fine sieve to drain and rinse the beans
8. Serving bowl or shallow dish and a spoon for tasting and serving

Ingredients

1 tbsp olive oil
1 medium yellow onion
2 garlic cloves
1 tsp smoked paprika (pimentón)
1 (14 oz / 400 g) can chopped tomatoes
1 (15 oz / 425 g) can cannellini or butter beans
1/2 cup vegetable broth

Directions

Heat 1 tbsp olive oil in a medium skillet over medium heat until it shimmers.
Peel and finely chop 1 medium yellow onion, add to the pan and cook, stirring now and then, until soft and lightly golden, about 5-7 minutes.
Mince 2 garlic cloves and add them to the pan, stirring for about 30 seconds so they smell fragrant but don't burn.
Sprinkle in 1 tsp smoked paprika and stir for another 20-30 seconds to wake up the spice, be careful not to let it scorch.
Pour in the 14 oz can chopped tomatoes and 1/2 cup vegetable broth, scrape any browned bits from the bottom, then bring to a gentle simmer.
Drain and rinse the 15 oz can cannellini or butter beans, add them to the tomato mixture and stir to combine.
Let everything simmer gently for 8-10 minutes so the sauce thickens and the flavors meld; press a few beans against the side of the pan with a spoon to break them up for a creamier texture.
Taste and season with salt and pepper as needed, give one last stir and serve hot with rice or fresh bread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 438g
Total number of serves: 2
Calories: 266kcal
Fat: 8g
Saturated Fat: 1.1g
Trans Fat: 0g
Polyunsaturated: 0.7g
Monounsaturated: 5g
Cholesterol: 0mg
Sodium: 550mg
Potassium: 781mg
Carbohydrates: 35.5g
Fiber: 9g
Sugar: 7.5g
Protein: 10g
Vitamin A: 800IU
Vitamin C: 15mg
Calcium: 90mg
Iron: 2.5mg

Spanish Beans With Tomatoes Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Spanish Beans With Tomatoes Recipe Substitutions and Variations

Pro Tips