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Fabada Bravas

Ingredients
  

  • 2 tablespoons olive oil
  • 3 cups giant limas cooked and well drained
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 14- oz can crushed tomatoes
  • 1 teaspoon paprika sweet, hot or smoked
  • 1/4 teaspoon red pepper flakes
  • sea salt to taste
  • 3 cups fresh spinach arugula or your favorite tender green

Instructions
 

  • For the spicy tomato sauce, heat one tablespoon of the olive oil in a large skillet over medium-high heat. When oil starts to shimmer, add the diced onion and minced garlic. Stir to coat in oil.
  • Reduce heat to medium and sauté for 7 to 10 minutes, or until the vegetables becomes translucent and fragrant.
  • Add tomatoes, paprika and red pepper flakes. Bring to a simmer and cook for about 15 minutes or until the sauce thickens and the flavors blend. Allow the sauce to cool slightly, then blitz with an immersion blender or in a food processor.
  • Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment or a Silpat.
  • In a medium bowl, toss beans with the remaining tablespoon of olive oil, so the beans are lightly coated. Turn them onto the rimmed baking pan. Season with sea salt to taste
  • Bake for about 15 minutes, then flip beans and continue baking for another 10 minutes or so, or until beans begin to blister.
  • Scatter fresh greens on a platter or a broad, shallow serving dish. Drizzle beans with about half the tomato sauce, finish with another sprinkle of sea salt and serve the remaining tomato sauce on the side for those who want to bump up the brava.

Notes

Serves 4 to 6.
Keyword fabada bravas