0

items in your basket

total basket value
Your Basket
Continue Shopping

15% OFF WHEN YOU JOIN OUR FOOD-FILLED MAILING LIST*

BUTTERBEANS, PIQUILLO PEPPERS & SPINACH

This butter bean recipe by Sophie Rushton-Smith from @TheCornerPlot brings to life some of Brindisa's favourite products. This recipe is quick, fresh and uses mainly pantry ingredients!
BUTTERBEANS, PIQUILLO PEPPERS & SPINACH
READY IN

20 mins

COOKING TIME

15 mins

PREP TIME

5 mins

SERVES

2 people

ingredients

  • Brindisa Arbequina Olive Oil 1L
IN STOCK
  • 1 x garlic clove, peeled and chopped
  • 1 x bay leaf
  • 1 x jar of Sofrito
IN STOCK
  • 1/2 jar of Navarrico Whole Piquillo Peppers, sliced into strips
IN STOCK
  • 1/2 Jar of Perello Judion large butter beans
IN STOCK
  • 1/2 tsp of dried oregano leaves
  • 1 tsp Santo Domingo sweet smoked paprika
  • Black pepper
  • Couple of handfuls of spinach

Heat a splash of olive oil in a medium saucepan and gently cook the garlic and bay leaf for a couple of minutes. Pour in the Sofrito (half fill the jar with water, swill around, and also add to the pan) followed by the peppers.

Add the oregano leaves, a good grind of pepper and the smoked paprika, and simmer for 5 minutes. Pour in the butter beans and gently stir into the sauce. Simmer for 5 minutes, then add the spinach leaves. Stir until wilted, then serve.


You can also add Brindisa Empeltre Black Olives, Ortiz anchovies (with the garlic), and sprinkle with toasted pine nuts.

Watch the recipe video here.

 

 

 

ingredients

  • Brindisa Arbequina Olive Oil 1L
(each)
IN STOCK
  • 1 x garlic clove, peeled and chopped
  • 1 x bay leaf
  • 1 x jar of Sofrito
IN STOCK
  • 1/2 jar of Navarrico Whole Piquillo Peppers, sliced into strips
IN STOCK
  • 1/2 Jar of Perello Judion large butter beans
IN STOCK
  • 1/2 tsp of dried oregano leaves
  • 1 tsp Santo Domingo sweet smoked paprika
  • Black pepper
  • Couple of handfuls of spinach

Recent Recipes

Sea bass with smoky tomato alargada beans
SEA BASS WITH SMOKY SOBRASADA BEANS

A delicious and super easy-to-make recipe, featuring creamy Perelló Alargada beans, boiled beautifully in smoky tomato goodness, and buttery sea bass that melts in your mouth. Perfect for lunch or as a dinner. Recipe by @thecornerplot
PAELLA VALENCIANA
PAELLA VALENCIANA

Paella Valenciana is the original paella, deeply rooted in the traditions of Valencia. Its name comes from the Valencian word for pan, reflecting the dish’s humble beginnings when it was cooked outdoors over a wood fire. The classic recipe brings together chicken, rabbit, beans, saffron and rice, with each ingredient adding its own character without overpowering the rest. A truly great paella is crowned with the socarrat - the golden, caramelised crust at the base of the rice. In Valencia, it’s still enjoyed the traditional way: eaten straight from the pan with wooden spoons.
Chicken, chorizo and potatoes tray bake served in a bowl next to a naby blue napkin
CHICKEN, CHORIZO & OLIVE TRAY BAKE

This chicken and chorizo tray bake is the ultimate easy weeknight dinner. Packed with Mediterranean flavours, it’s a one-pan dish that’s simple to throw together, hearty, and perfect for batch cooking. The juicy chicken thighs, smoky chorizo, sweet peppers, and briny olives come together in the oven for a meal that’s both comforting and full of flavour.
CIDER-GLAZED CHISTORRA CHORIZO
CIDER-GLAZED CHISTORRA CHORIZO

Enhance flavour-packed chorizo by poaching it in cider, a classic Asturian tapa. For a twist, try using chistorra - a long, thin Basque chorizo. Cut into 2cm pieces, fry until the skin colours, then cover the chistorra with cloudy cider and simmer. The longer it cooks, the richer and more glaze-like the sauce. Serve with plenty of bread; your guests will want to mop up every drop of the sauce.
Back to the top