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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!
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
OUT OF STOCK
  • 1/2 Jar of Perello Judion large butter beans
OUT OF STOCK
  • 1/2 tsp of dried oregano leaves
  • 1 tsp Santo Domingo sweet smoked paprika
IN STOCK
  • 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
OUT OF STOCK
  • 1/2 Jar of Perello Judion large butter beans
OUT OF STOCK
  • 1/2 tsp of dried oregano leaves
  • 1 tsp Santo Domingo sweet smoked paprika
IN STOCK
  • Black pepper
  • Couple of handfuls of spinach

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