Lima Beans, Paprika and Piquillo Peppers

Servings: 4

Ingredients

  • 3 red onions, diced
  • 1½ tbsp extra virgin olive
  • 4 cloves garlic, finely sliced
  • 1 tbsp dried chilli flakes
  • 1½ tbsp sweet smoked paprika
  • 1 tbsp tomato puree
  • 2 15oz cans Lima beans, drained and rinsed
  • 5 tbsp sherry vinegar
  • 10 oz piquillo peppers, rinsed and sliced
  • sea salt flakes

Preparation

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