Foil Packet Beans With Paprika Butter Recipes

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EASY BUTTER BEANS, PAPRIKA, AND PIQUILLO PEPPERS



Easy Butter Beans, Paprika, and Piquillo Peppers image

This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.

Provided by Selin Kiazim

Yield Serves 4

Number Of Ingredients 10

3 red onions, diced
125 ml (about ½ cup) extra-virgin olive oil, divided
4 garlic cloves, finely sliced
1 Tbsp. dried chile flakes (preferably pul biber)
1 1⁄2 Tbsp. sweet smoked paprika
1 Tbsp. tomato purée
2 14-oz. cans butter beans or lima beans, drained and rinsed
5 Tbsp. sherry vinegar
300g (10 1⁄2-oz.) jarred piquillo peppers, rinsed and sliced
Kosher salt

Steps:

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

CORN WITH PAPRIKA BUTTER



Corn With Paprika Butter image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Mix 1/2 stick softened butter, 1 small clove grated garlic, 1/2 teaspoon smoked paprika and 1/4 teaspoon finely chopped rosemary. Season with salt and pepper. Boil 4 ears corn in salted water until crisp-tender, about 5 minutes. Drain the corn and dot with the spiced butter.

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