These extra large creamy beans are stewed in a smoky tomato and red pepper broth, made from leftover Basque piperade and heirloom chicken stock. It can easily transition to vegan by simply substituting using vegetable stock, instead.
Ready in under 30, this dish makes for the perfect summer lunch or tapas dinner. As always, my recipes are original. This dish will also make it's way into the lineup of 19 other dishes I'm creating to discover 20 ways to enjoy piperade. As always, my recipes are original.
First, soak 1.5 cups butter beans overnight in a large bowl of water. Boil until softened but not mushy, and drain. Try and remove any husks.
Next, in a skillet or braising pan on medium heat, combine the following until softened and fragrant:
3 tbsp olive oil
4 cloves garlic, smashed
1 medium Spanish onion, shaved
6-8 black peppercorns
2 tsp smoked paprika
Then, add the below and cook for 10 minutes, or until tomatoes have softened and reduced:
1.5 cups prepared butter beans
2 cups cooking greens like chard or kale, chiffonade
1 heirloom tomatoes, diced
Lastly, add and simmer until reduced:
1/2 cup chicken or vegetable stock
1/2 cup pureéd Basque piperade
splash red or white table wine
Serve with crusty bread, olive oil and enjoy!