Ingredients
Units
- 1 large onion, chopped coarsely
- 3 cans (16 oz.) Butter Beans or 4 cups of Pallares cooked
- 1 tomato
- 1/2 cup water or vegetable broth
- salt, paprika powder, and oil
- 1 clove garlic minced, optional
Instructions
- In a large saucepan, heat one tablespoon of oil over medium-high heat. Add the chopped onions.
- Cook for 5-8 minutes, occasionally stirring, until golden. Add the garlic if desired and cook one more minute.
- Drain and rinse the beans in a colander until you stop seeing the foam.
- Add to the pan with the onion, stir and add the chopped tomatoes.
- Add salt to taste and paprika powder. Add water and cook for three more minutes.
- Using a hand blender, process the beans to a puree.
- Add more water to get the right consistency, and adjust the seasoning.
- Serve hot, sprinkled with paprika powder.
Notes
To cook the pallares: On a pot, measure 2 cups of dried Pallares with cold water, at least 4 fingers over the beans, salt, a bay leave. Cook on high heat until boiling, lower the heat to medium, keep cooking on a slow boil. Taste after 20 minutes, keep cooking until the beans are soft and plump. Drain and store.
This recipe was developed within my role as an ambassador for BUSH’S® Beans. I received products and compensation. All opinions are mine. Others have not edited the recipe and story.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: Stove
- Cuisine: Chilena