These Spanish beans with tomatoes and smokey sweet spices are so easy to make in less than 20 minutes with just 7 ingredients. Only 125 calories per serving, they’re perfect as tapas, main meals or a side dish. Vegan and gluten-free.
Spanish Beans in Tomato Sauce
This easy gluten free vegan recipe for Spanish beans is rich, flavourful and smoky. The white beans stew in the thick tomato sauce, spiced with paprika. It is perfect mopped up with a slab of crusty bread. You can serve it as tapas, on it’s own or as a side dish. Plus, it’s ready in 20 minutes!
I used canned white beans (butter/lima beans) but you can also used dried beans. Just soak them for 4 hours or overnight in a bowl with plenty of cold water. Then drain and rinse them before boiling for 45 minutes. Then carry on with the recipe.
You can substitute any other white beans that you have to hand, though I like the large butterbeans, lima beans. They have a great potato-like texture that really makes this a hearty dish.
Reader Testimonials for Spanish Beans
Loads of you have been making this recipe! Here are some reader comments from Pinterest:
‘Excellent recipe. Filling and enjoyed by all. I added a bit of Worcester sauce and a teaspoon of marmite to flavour it up. Yummy!’ – Alison
‘Amazing, really quick, easy and full of flavour. Served it over rice.” – Ali
‘Very easy to make and it was delicious!’ – Catherine
‘Very simple and tasty. Smoked paprika really adds a layer of flavour. I served over rice for a complete meal.’ – Mitchel
‘These has become a regular meal in our house.’ – Katie
‘Absolutely delicious! I was pleasantly surprised that little seasoning was needed. I was tempted to add a little ‘All Seasoning’ but it was not necessary. I normally take a photo but the family and I devoured it and there is none left. I would definitely make this again.’ – Debbie
‘I used both sweet and hot Spanish pimenton, also some cinnamon, and cooked it slow and long. Good flavour’ – Julia
Have you made this dish? Let me know in the comments!
Vegan Spanish Recipes
My husband recently returned from a trip to Almeria in Andalusia, southeastern Spain. He was raving about the beans in tomato sauce that he had and said that they were an amazing vegan option. I’ve tried to recreate them here, but this is definitely an adaptable dish. If you like things spicy, then go for a hotter paprika, if you like them sweeter then use a sweet/smoky paprika. You could even add a tiny pinch of cinnamon for another falvour dimension.
You can serve these Spanish beans as tapas alongside olives, bread and patatas bravas, perhaps with a few Spanish beers or a big jug of sangria. I tend to have it simply served with fresh crusty bread to mop up those fragrant juices. You can also serve it as Spanish Beans and Rice, by serving it on a bed of… rice.
Watch the Spanish Beans and Tomatoes Recipe Video
Get the recipe for Spanish Beans with Tomatoes
If you make this Spanish Beans recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
These vegan gluten-free Spanish beans are packed with flavour, but are so easy to make in less than 20 minutes with just 7 ingredients! Perfect served with rice or fresh bread and only 125 calories per serving.
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 2 garlic cloves finely chopped
- 1 teaspoon sweet smoked paprika pimenton dulce - or hot paprika if you like it spicy
- 2 bay leaves
- 2 cans butter beans 400ml/14oz (lima beans), drained and rinsed
- 2 cans plum tomatoes 400ml/14oz
- Sea salt and black pepper
- 2 large handfuls spinach roughly chopped
In a large saucepan, heat the oil over a medium heat. Add the onions and fry, stirring continuously, for 3-5 minutes until translucent but not browned.
Add the garlic, paprika and bay leaves and fry for a further minute.
Add the beans and tomatoes. Stir and break up the tomatoes a bit, then season with salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes, checking regularly so it doesn’t stick to the bottom of the pan.
- As it finishes, stir the spinach through to wilt.
- Serve hot or cold, as tapas or a side dish, sprinkled with the fresh parsley.