Easy Smoky Paprika, Tomato Butter Beans

A smoky, creamy bean dish that feels both comforting and luxurious. Roasting the paprika, tomatoes, onions and garlic until beautifully charred brings out their natural sweetness and adds a deep, irresistible smokiness to the sauce. We finished ours with a spoonful of Stracciatella and a bold drizzle of Coratina; peppery and green, adding extra depth to the richness of the sauce and blending perfectly with its roasted aromas.

Recipe

Ingredients

• 1 red paprika
• 1 yellow paprika
• 2 medium tomatoes
• 2 small onions
• 2 cloves garlic
• 600 g cooked butter beans
• Salt, to taste
  
• Freshly ground black pepper, to taste
• Paprika powder, to taste
• Extra virgin olive oil
• To serve (optional but highly recommended):
  • Stracciatella
  • A generous drizzle of Coratina extra virgin olive oil

Method

1. Roast the vegetables

Preheat the oven to 200°C. Place the red paprika, yellow paprika, tomatoes, onions and garlic in an oven tray. Drizzle generously with extra virgin olive oil and roast for 25–30 minutes, until everything is softened and nicely charred.
That char is key! It’s what gives the sauce its smoky depth.

2. Blend into a creamy sauce

Once roasted, transfer everything into a bowl (or directly into a blender jug). Using a hand blender, blend until smooth and creamy. You’ll end up with a rich, vibrant sauce base.

3. Bring it all together

Pour the roasted vegetable cream into a pot and place over low heat. Add the cooked butter beans and stir gently. Season with salt, black pepper and paprika powder, adjusting to taste.

4. Simmer slowly

Let everything warm through on low heat for about 8–10 minutes, stirring occasionally. The beans will soak up the flavour and the sauce will thicken into a velvety stew.

5. Serve & finish

Serve warm in a bowl, top with stracciatella, and finish with a bold drizzle of Coratina extra virgin olive oil. Perfect with crusty bread to scoop up every last bit.