Vegetarian Spanish Baked Beans Recipe
Hearty vegetarian recipe that's perfect for winter. Serve in a bowl or spoon these tasty beans over some sourdough toast for a hearty, healthy brunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at 28bysamwood.com.
Cooking tools:
- Citrus press
- Potato masher
- Peeler
- Skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Serving bowl
Ingredients
- 1/4 tablespoon coconut oil
- 1/2 red onion (small)
- 1 clove garlic (minced)
- 1 small yellow capsicum (thinly sliced)
- 1 teaspoon paprika (sweet)
- 1 teaspoon oregano (dried)
- 100 grams sweet potato (diced small)
- 1/2 bay leaves
- 1/2 tablespoon tomato paste
- 200 grams cannellini beans (drained & rinsed)
- 125 grams passata (or tomato puree)
- 1/2 cup water
- 1/4 cup peas (frozen)
- 1 cup spinach
- Salt (to taste)
- Pepper (to taste)
- 2 tablespoons (fresh parsley, roughly chopped)
- 1 avocado (mashed)
- 1/4 lemon (quartered)
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