3-Bean Garlic Skillet | Sarten de Alubias al Ajo
This 3-Bean Garlic Skillet is packed with flavors, super easy to make and done in under 30 minutes. Vegan + Gluten Free recipe.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 onion
- 5 cloves garlic
- 1 tsp sweet smoked Spanish paprika (2.30 grams)
- 1/2 tsp ground cumin (1 gram)
- 1 cup tomato sauce (225 grams)
- 1 cup canned chickpeas (170 grams)
- 1 cup canned white beans (170 grams)
- 1 cup canned kidney beans (170 grams)
- 1/2 cup vegetable broth (120 ml)
- 1/4 tsp saffron threads (.17 grams)
- handful finely chopped parsley
- sea salt & black pepper
Instructions
- 1
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
- 2
Meanwhile, roughly dice 1/2 onion and roughly chop 5 cloves of garlic
- 3
After heating the olive oil for 3 minutes, add in the diced onion and chopped garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, mix together, then add in 1 cup tomato sauce and simmer, after 4 minutes and the tomato sauce has thickened up, add in 1 cup canned chickpeas, 1 cup canned white beans and 1 cup canned kidney beans, season with sea salt & black pepper, gently mix together, then add in 1/2 cup vegetable broth and 1/4 tsp saffron threads, give it one final mix and raise the heat to a medium-high heat
- 4
After simmering for 5 to 7 minutes and most of the broth has been absorbed by the beans, but there is still a little broth left, remove the pan from the heat, sprinkle with finely chopped parsley, enjoy!