White Beans with Tomato, Pimentón and Tuna by @slideforfood

50 min

2 servings

🧅

1

Yellow onion

🧄

2 cloves

Garlic

🫒

Olive oil

🐟

2

Anchovy fillets

🍅

1 tbsp

Tomato paste

1 tbsp

Smoked hot pimentón

🍅

350 g

Whole peeled tomatoes

🌿

1

Bay leaf

🫘

400 g

Cooked large white beans

🫘

Bean cooking liquid

🧂

Salt

⚫

Black pepper

🌿

Parsley

🐟

White tuna

🧅

Pickled onions

  1. Slice

    Finely slice the yellow onion.

  2. Heat

    Heat a generous amount of olive oil in a pan and sauté the yellow onion with salt over medium-low heat for about 15 minutes.

  3. Stir

    Stir occasionally and add a little olive oil if needed.

  4. Add

    Add the anchovy fillets and grated garlic, stir for 30 seconds, then add the tomato paste for 2–3 minutes until darker before adding the smoked hot pimentón.

  5. Add

    Break the whole peeled tomatoes in your hand and add them with the bay leaf, then simmer over low heat for about 10–15 minutes.

  6. Add

    Add the cooked large white beans and a little bean cooking liquid, then heat over low heat for just under 10 minutes.

  7. Add

    Taste, adjust the seasoning with salt, black pepper or smoked hot pimentón if needed, add a small handful of chopped parsley, stir, and remove from the heat.

  8. Serve

    Serve, arrange the white tuna pieces, add the pickled onions, parsley, a drizzle of olive oil and black pepper.

White Beans with Tomato, Pimentón and Tuna by @slideforfood

50 min

2 servings

🧅

1

Yellow onion

🧄

2 cloves

Garlic

🫒

Olive oil

🐟

2

Anchovy fillets

🍅

1 tbsp

Tomato paste

1 tbsp

Smoked hot pimentón

🍅

350 g

Whole peeled tomatoes

🌿

1

Bay leaf

🫘

400 g

Cooked large white beans

🫘

Bean cooking liquid

🧂

Salt

⚫

Black pepper

🌿

Parsley

🐟

White tuna

🧅

Pickled onions

Preparation Steps

  1. Step 1/8

    Finely slice the yellow onion.

    🧅Yellow onion
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Heat a generous amount of olive oil in a pan and sauté the yellow onion with salt over medium-low heat for about 15 minutes.

    🫒Olive oil
    🧅Yellow onion
    🧂Salt
    🥄Wooden spoon

  3. Step 3/8

    Stir occasionally and add a little olive oil if needed.

    🫒Olive oil
    🥄Wooden spoon

  4. Step 4/8

    Add the anchovy fillets and grated garlic, stir for 30 seconds, then add the tomato paste for 2–3 minutes until darker before adding the smoked hot pimentón.

    🐟Anchovy fillets
    🧄Garlic
    🍅Tomato paste
    Smoked hot pimentón
    🥄Wooden spoon
    🧀Grater

  5. Step 5/8

    Break the whole peeled tomatoes in your hand and add them with the bay leaf, then simmer over low heat for about 10–15 minutes.

    🍅Whole peeled tomatoes
    🌿Bay leaf
    🥄Wooden spoon

  6. Step 6/8

    Add the cooked large white beans and a little bean cooking liquid, then heat over low heat for just under 10 minutes.

    🫘Cooked large white beans
    🫘Bean cooking liquid
    🥄Wooden spoon

  7. Step 7/8

    Taste, adjust the seasoning with salt, black pepper or smoked hot pimentón if needed, add a small handful of chopped parsley, stir, and remove from the heat.

    🧂Salt
    ⚫Black pepper
    Smoked hot pimentón
    🌿Parsley
    🥄Wooden spoon

  8. Step 8/8

    Serve, arrange the white tuna pieces, add the pickled onions, parsley, a drizzle of olive oil and black pepper.

    🐟White tuna
    🧅Pickled onions
    🌿Parsley
    🫒Olive oil
    ⚫Black pepper

Composition

Ingredients

Types

Vegetables, Oil, Fish, Condiments, Spices, Herbs, Legumes, Other

Ingredients

Yellow onion, Garlic, Olive oil, Anchovy fillets, Tomato paste, Smoked hot pimentón, Whole peeled tomatoes, Bay leaf, Cooked large white beans, Bean cooking liquid, Salt, Black pepper, Parsley, White tuna, Pickled onions

Notes

Garlic (grated), Olive oil (plus extra as needed and for serving), Tomato paste (heaped), Smoked hot pimentón (or smoked paprika with ground chili), Whole peeled tomatoes (without their juice), Cooked large white beans (drained weight, chickpeas may be substituted), Bean cooking liquid (a little), Salt (for seasoning), Black pepper (for seasoning and serving), Parsley (chopped, plus extra for serving), Pickled onions (for serving)

Allergens

Fish, Sulphites

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Pescatarian

Calories

510 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 48g, Fat: 22g, Fiber: 14g, Sugars: 10g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 900mg, Magnesium: 80mg, Calcium: 120mg, Sodium: 850mg

Vitamins

Vitamin C: 15mg, Vitamin A: 90µg, Vitamin B12: 2.5µg, Vitamin B6: 0.6mg, Folate: 110µg

Preparation

Time Information

Preparation

10 minutes

Cooking

40 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Wooden spoon, Grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Stew, Bean Dish

Occasions

Everyday Meal, Market-style Lunch

Origin

Source

Platform

instagram

Original Creator

@slideforfood

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Saucy, Creamy, Tender, Flaky

Flavors

Smoky, Savory, Tomatoey, Garlicky, Tangy, Slightly Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (in an airtight container,tuna and pickled onions best added fresh when reheating), freezer : 1-2 months (freeze the bean and tomato base only, without the tuna,store in an airtight, freezer-safe container)