EASY BUTTER BEANS, PAPRIKA, AND PIQUILLO PEPPERS

Easy Butter Beans, Paprika, and Piquillo Peppers image

Provided by Selin Kiazim

Yield Serves 4

Number Of Ingredients 10

3 red onions, diced
125 ml (about ½ cup) extra-virgin olive oil, divided
4 garlic cloves, finely sliced
1 Tbsp. dried chile flakes (preferably pul biber)
1 1⁄2 Tbsp. sweet smoked paprika
1 Tbsp. tomato purée
2 14-oz. cans butter beans or lima beans, drained and rinsed
5 Tbsp. sherry vinegar
300g (10 1⁄2-oz.) jarred piquillo peppers, rinsed and sliced
Kosher salt

Steps:

In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.
Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.