Spanish Bean Pot Recipe
Ingredients
| Butter beans | 225 | |
| Soda bicarbonate | 5 | |
| Butter | 50 | |
| Garlic | 1 Clove (5gm), crushed | |
| Onions | 2 Large, thinly sliced | |
| Canned tomatoes | 396 Can (10oz) | |
| Paprika pepper | 10 To taste | |
| Salt | To Taste | |
| Water | 150 | |
| Chicken stock cube 1 | ||
Directions
Soak the beans overnight in 550ml (1 pt) of water with 5ml (1 tsp) of bicarbonate of soda.
Drain.
Melt the butter in a pan.
Lightly fry the garlic and onions.
Add the tomatoes, paprika pepper, salt and water.
Sprinkle in the crushed stock cube and stir until dissolved in the liquid.
Add the drained beans.
Bring to the boil, and continue to boil for 10 minutes.
Transfer to the Slow cooker.
Cook for the recommended time.
Drain.
Melt the butter in a pan.
Lightly fry the garlic and onions.
Add the tomatoes, paprika pepper, salt and water.
Sprinkle in the crushed stock cube and stir until dissolved in the liquid.
Add the drained beans.
Bring to the boil, and continue to boil for 10 minutes.
Transfer to the Slow cooker.
Cook for the recommended time.
Chef
