3 red onions, diced
125ml of extra-virgin olive oil
4 garlic cloves, finely sliced
1 tbsp of dried chilli (red pepper) flakes (pul biber, preferably)
1 ½ tbsp of sweet smoked paprika
1 tbsp of tomato purée
2 x 400g cans of butter (lima) beans, drained & rinsed
5 tbsp of sherry vinegar
300g of piquillo peppers, rinsed and sliced
Sea salt flakes (kosher salt)
In a wide-based pan over a medium heat, caramelise the red onions in 75ml of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.
Add the butter beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with sea salt flakes (kosher salt) to serve.
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