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Tapas Frijoles de Mantequilla<\/p>\nTapas Frijoles de Mantequilla<\/p>\n
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12 oz dry butter beans<\/p>\n
4 cloves fresh minced garlic<\/p>\n
1 C double-strength vegetable broth<\/p>\n
1\/2 C water<\/p>\n
6 T. tomato paste<\/p>\n
Extra virgin olive oil<\/p>\n
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In a medium bowl, cover dry beans with 3+ inches of water and soak a minimum of 8 hours or overnight. Rinse soaked beans, place in a large saucepan and add enough fresh water to cover beans by 2 inches. Bring to a boil, immediately turn down to simmer, cook on low for 30 minutes. Remove any skins that float to the surface, or remove all skins from beans, if preferred. While beans are cooking, saut\u00e9 garlic and olive oil in a large skillet over medium heat for 1 minute: Add broth, water and tomato paste. Whisk to combine. Drain beans from saucepan and add to sauce. Simmer for 15-20 minutes\u2014a fork should pierce beans easily. Transfer to a serving dish, garnish with fresh black pepper and basil, serve with slices of toasted rustic bread to soak up any leftover liquid goodness! Will keep in refrigerator for up to 5 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tapas Frijoles de Mantequilla 12 oz dry butter beans 4 cloves fresh minced garlic 1 C double-strength vegetable broth 1\/2 C water 6 T. tomato paste Extra virgin olive oil In a medium bowl, cover dry beans with 3+ inches of water and soak a minimum of 8 hours or overnight. Rinse soaked beans, place in a large saucepan and add enough fresh water to cover beans by 2 inches. Bring to a boil, immediately turn down to…<\/p>\n