Frijoles de Mantequilla

BY JAIME AQUINO
 

Butter beans are a common menu item in Spanish tapas bars, but they are fairly unknown in the Western Hemisphere. They have a comfort food feel but are quite healthy and easy to execute. I prefer starting with dry beans—canned beans will work in a pinch, but starting from dry will yield the best texture.

schedule 10 MINUTES  group  4 PEOPLE

Ingredients

12 oz dry butter beans
4 cloves fresh minced garlic
1 C double-strength vegetable broth
1/2 C water
6 Tbs tomato paste
Extra virgin olive oil

Instructions

In a medium bowl, cover dry beans with 3+ inches of water and soak a minimum of 8 hours or overnight.

Rinse soaked beans, place in a large saucepan and add enough fresh water to cover beans by 2 inches. Bring to a boil, immediately turn down to simmer, cook on low for 30 minutes. Remove any skins that float to the surface, or remove all skins from beans, if preferred.

While beans are cooking, sauté garlic and olive oil in a large skillet over medium heat for 1 minute:

Add broth, water and tomato paste. Whisk to combine. Drain beans from saucepan and add to sauce. Simmer for 15-20 minutes—a fork should pierce beans easily.

Transfer to a serving dish, garnish with fresh black pepper and basil, serve with slices of toasted rustic bread to soak up any leftover liquid goodness! Will keep in refrigerator for up to 5 days.

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