Spanish Butter Beans with Rice
Nutrition per serving
Calories | 671 kcal |
Protein | 23.7 g |
Carbs | 124.2 g |
Fats | 9.3 g |
Saturated Fat | 1.2 g |
Monounsaturated Fat | 4.2 g |
Polyunsaturated Fat | 1.6 g |
Sugars | 13.2 g |
Fiber | 18.2 g |
Sodium | 1,355 mg |
Ingredients
Brown Rice (long-grain) | |
Olive Oil | |
Onion | |
Red Bell Pepper (capsicum) | |
Butter Beans (canned) | |
Chopped Tomatoes (canned) | |
Tomato Puree | |
Garlic | |
Sweet Smoked Paprika | |
Mixed Herbs | |
Table Salt | |
Ground Black Pepper |
1. Boil the kettle and pour the water into a small saucepan. Bring back to the boil on the hob and add the rice. Leave to boil for 40 minutes.
2. Heat the oil in a saucepan over a medium heat. Add the onion and red pepper and cook for 15 minutes, stir regularly.
3. Drain and rinse the butter beans and add to the saucepan along with the chopped tomatoes, tomato puree, smoked paprika, garlic, salt, black pepper and mixed herbs. Stir to combine and cook for 25 minutes.
4. Drain the rice and serve on a plate along with the butter beans.