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Large white butter beans in a glossy red tomato sauce served in a white bowl

Budget Dinners

Spanish-Style Tomato Butter Beans with Smoked Paprika

Plump butter beans simmer in a glossy garlic-tomato sauce seasoned with smoked paprika, bay, and sherry vinegar for a satisfying pantry skillet.

Developed for DishGal · Updated 2026-08-27

Prep12 min
Cook28 min
Total40 min
Cost$1.85

Directions

  1. Soften the onion slowly

    Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add the onion and 1/2 teaspoon salt. Cook for 7 to 8 minutes, stirring often, until translucent and very soft but not dark; this gives the short sauce a naturally sweet base.

  2. Fry the tomato and spices

    Add the garlic and cook for 30 seconds. Stir in the tomato paste, smoked paprika, and red pepper flakes. Cook for 60 to 90 seconds, stirring constantly, until the paste darkens to brick red and the paprika smells fragrant. Do not let the garlic or paprika scorch.

  3. Reduce the tomato base

    Pour in the crushed tomatoes and broth, scraping up the seasoned film from the skillet. Add the bay leaf, bring to a lively simmer, then reduce the heat to medium-low. Cook uncovered for 8 minutes, stirring occasionally, until the sauce thickens enough to leave a trail behind a spoon.

  4. Warm the beans without breaking them

    Fold in the butter beans gently. Simmer uncovered for 8 to 10 minutes, stirring by shaking and folding rather than mashing, until the centers are steaming hot and the sauce coats each bean. Add 1 to 2 tablespoons water if the sauce becomes pasty before the beans are hot.

  5. Brighten and serve

    Remove the bay leaf. Stir in the sherry vinegar, black pepper, and remaining 1 tablespoon olive oil. Taste and adjust salt or vinegar. Spoon the glossy beans into shallow bowls and serve with toasted bread for dragging through the tomato sauce.

Why this works

Why it worksCooking tomato paste and paprika in oil concentrates the tomato and disperses the pepper's smoky aroma through the entire sauce.
Why it worksLarge canned butter beans need only a gentle simmer; folding them into an already-reduced sauce keeps them whole instead of chalky or broken.
Why it worksSherry vinegar added after cooking restores brightness that long-simmered tomato can lose, while a final spoonful of olive oil makes the sauce look and taste glossy.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Cast-iron skillet with a finished baked pasta Compare on Amazon12-inch skilletA wide cooking surface reduces the tomato sauce quickly while giving large beans room to stay whole.See current options → Chef's knife resting on a wooden cutting board Compare on AmazonChef’s knifeA sharp, controllable knife handles the fine onion dice and thin garlic slices cleanly.See current options → Large cutting board with a chef's knife and vegetables Compare on AmazonLarge cutting boardA stable prep surface keeps the onion, garlic, and toasted bread organized.See current options →

Swaps & notes

Easy swaps

  • Use cannellini beans if butter beans are unavailable; begin checking after 5 minutes because smaller beans heat more quickly.
  • Red wine vinegar can replace sherry vinegar, though its flavor is sharper, so start with 1 teaspoon and taste.
  • For a non-vegetarian variation, brown 4 oz diced Spanish-style chorizo first, remove it, and return it with the beans; reduce the added salt and olive oil.

Cook notes

  • Sweet smoked paprika supplies smoke without making the dish hot. Use hot smoked paprika only if you want a noticeably spicy sauce.
  • Rinsing canned beans removes excess packing liquid and sodium, but drain them well so the tomato sauce does not become watery.
  • The calorie estimate includes one slice of toast per serving; the beans alone are approximately 255 calories per serving.

Storage

Cool within 2 hours and refrigerate in an airtight container for up to 4 days. Reheat gently in a covered skillet with a splash of water until bubbling and 165°F, folding only once or twice. Freeze without the bread for up to 2 months; thaw overnight and refresh with a few drops of sherry vinegar after reheating.

Questions

Are butter beans and lima beans the same thing?

Butter bean is a common name for mature lima beans. Canned products labeled either butter beans or large lima beans work here; choose the largest, creamiest-looking beans available.

Can I use dried beans?

Yes. Cook about 1 1/4 cups dried large lima beans separately until completely tender, then measure 3 cups drained cooked beans for the recipe. Acidic tomato sauce can delay softening, so do not cook dried beans from raw in the sauce.

Why did my beans fall apart?

They were either very soft from the can or stirred too aggressively. Drain gently, add them only after the sauce reduces, keep the simmer modest, and fold with a silicone spatula instead of stirring in circles.

Spanish-Style Tomato Butter Beans with Smoked Paprika
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1. Soften the onion slowlyHeat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add the onion and 1/2 teaspoon salt. Cook for 7 to 8 minutes, stirring often, until translucent and very soft but not dark; this gives the short sauce a naturally sweet base.
2. Fry the tomato and spicesAdd the garlic and cook for 30 seconds. Stir in the tomato paste, smoked paprika, and red pepper flakes. Cook for 60 to 90 seconds, stirring constantly, until the paste darkens to brick red and the paprika smells fragrant. Do not let the garlic or paprika scorch.
3. Reduce the tomato basePour in the crushed tomatoes and broth, scraping up the seasoned film from the skillet. Add the bay leaf, bring to a lively simmer, then reduce the heat to medium-low. Cook uncovered for 8 minutes, stirring occasionally, until the sauce thickens enough to leave a trail behind a spoon.
4. Warm the beans without breaking themFold in the butter beans gently. Simmer uncovered for 8 to 10 minutes, stirring by shaking and folding rather than mashing, until the centers are steaming hot and the sauce coats each bean. Add 1 to 2 tablespoons water if the sauce becomes pasty before the beans are hot.
5. Brighten and serveRemove the bay leaf. Stir in the sherry vinegar, black pepper, and remaining 1 tablespoon olive oil. Taste and adjust salt or vinegar. Spoon the glossy beans into shallow bowls and serve with toasted bread for dragging through the tomato sauce.