This 3-Bean Garlic Skillet is packed with Spanish flavors, easy to make and comes together in under 30 minutes. The perfect dish for a busy weeknight dinner or a relaxed weekend lunch. Serve it next to a Spanish tomato salad for the ultimate experience.
To make this recipe, I used chickpeas, white beans and kidney beans. All from a jar, which is the same thing as the canned ones. The secret? Make sure to add them into a sieve or colander and rinse them under cold water. This way when you add them into the skillet, the beans can absorb all the flavors.
Speaking of flavors, what really flavors this dish is the paprika, cumin and saffron. The combination of these 3 spices is truly out-of-this-world good. I also added a little vegetable broth, which really elevates the flavors & texture of the beans.
TIPS & TRICKS to Make this Recipe: The base of this dish, is onions, garlic and tomato sauce. I finely grated fresh tomatoes to make my tomato sauce, but you can also use canned tomato sauce or passata. You can serve this dish warm or even cold, and it will hold in the fridge for up to 3 days.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SPANISH PAPRIKA
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make this 3-Bean Garlic Skillet
3-Bean Garlic Skillet | Sarten de Alubias al Ajo
Ingredients
- 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
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Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
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Meanwhile, roughly dice 1/2 onion and roughly chop 5 cloves of garlic
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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
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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!
Recipe Notes
Get the Saffron Threads I used to make this recipe
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Danny Paolucci
04 . Feb . 2022If you are in the U.S. and using 12 ounce cans of beans you need to double all the other ingredients, I also add a jalapeno or two and put in a bit of agave at the end to counteract any bitterness in the tomato sauce since I use canned sauce. LOVE this recipe. It is one of my favorite choices to feed to friends and family to show that vegan cooking can be tasty and satisfying. Thank you so much and I will be trying other recipes from the website.
Spain on a Fork
Sounds great!! Much love 🙂
04 . Feb . 2022Cecilia
03 . Aug . 2021The Latin American in me wanted to serve it over rice. But I have a rule that the first time I make the dish, I make it according to the directions. I’m glad I did. It was delicious!
Spain on a Fork
I am so happy to hear that! Thanks for the comment 🙂 much love
04 . Aug . 2021Grant
01 . Aug . 2021Another winner. Made this as part of our dinner tonight and everyone loved it, including myself.
Spain on a Fork
So happy to hear that! thanks for the comment 🙂 much love
02 . Aug . 2021Raj
Is the saffron necessary? Not sure where to get it and I hear it is expensive. I read online that turmeric is a decent substitute…will that work?
29 . Jul . 2021Spain on a Fork
Yes you can use ground turmeric 🙂 much love
30 . Jul . 2021Owen
Looks wonderful. Can this be made in advance and reheated
28 . Jul . 2021Spain on a Fork
Absolutely 🙂 much love
28 . Jul . 2021Michael Engelhaedt
27 . Jul . 2021I really like your video format your recipes are very good and inspiring
I would really appreciate some direction to down loading your recipes I am having difficultu many times gettng to the actual recipesexample Veggoe broth and 3 seafood tapas
Please know I have enjoyed watching and cooking many of your recipes such as the Maria chocolate torte
the eggplant friesthe fried zucchine and othersSincerely appreciateyour work
Michael Engelhardt
Spain on a Fork
On the top right corner of each recipe, there is a print buttom, from there you can print or download the recipe. I appreciate the comment Michael! Much love 🙂
28 . Jul . 2021Ramya
Will be making this soon i never had 3 bean garlic skillet and spanish food before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
26 . Jul . 2021Spain on a Fork
Sounds great Ramya! Much love 🙂
26 . Jul . 2021