Spanish White Beans

Name: Spanish White Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 5 tablespoons High-quality Spanish olive oil; 4 thin slices Jamón ibérico or other high-quality Spanish ham, coarsely chopped; 3 Garlic cloves, mashed into a paste; 1 teaspoon Smoked paprika; ¼ teaspoon Ground coriander; 1 teaspoon Kosher salt; 1 tablespoon Fresh thyme, chopped; 2 cups Cherry tomatoes, halved; Roasted red peppers from a jar, finely chopped; 1 teaspoon Honey; Sherry vinegar; 2 cans Canned white beans, drained; Thick slices of crusty bread, for serving

Recipe GLPRdd283bb1f523b4

Spanish

Main Course

35 min

1662 cal

Servings: 4

Stovetop

SNAP eligible

A rustic Spanish white bean dish infused with the rich flavors of jamón ibérico, roasted red peppers, and smoked paprika. Garlic, thyme, and a touch of sherry vinegar bring depth to this simple yet elegant main course, perfect served warm with crusty bread to soak up the savory sauce.

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Ingredients

5 tablespoons High-quality Spanish olive oil

4 thin slices Jamón ibérico or other high-quality Spanish ham, coarsely chopped

3 Garlic cloves, mashed into a paste

1 teaspoon Smoked paprika

¼ teaspoon Ground coriander

1 teaspoon Kosher salt

1 tablespoon Fresh thyme, chopped

2 cups Cherry tomatoes, halved

Roasted red peppers from a jar, finely chopped

1 teaspoon Honey

Sherry vinegar

2 cans Canned white beans, drained

Thick slices of crusty bread, for serving

Directions

Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the chopped jamón ibérico and cook for 2–3 minutes, stirring occasionally, until the ham begins to release its oils and becomes lightly crisped at the edges.
Add the garlic paste to the skillet and stir constantly for about 30 seconds until fragrant, being careful not to let it brown.
Sprinkle in the smoked paprika and ground coriander, stirring to coat the ham and garlic. Cook for 1 minute to allow the spices to bloom and release their flavors.
Add the halved cherry tomatoes to the skillet. Stir well and cook for 3–4 minutes, allowing the tomatoes to begin releasing their juices and breaking down slightly.
Stir in the chopped roasted red peppers and fresh thyme, mixing everything together. Cook for another minute to distribute the peppers evenly.
Add the drained white beans to the skillet, stirring gently to combine with the other ingredients. Cook for 3–4 minutes until the beans are heated through.
Drizzle in the honey and add a splash of sherry vinegar (about 1–2 teaspoons to start, adjusting to taste). Season with the kosher salt. Stir everything together and simmer for 2–3 minutes to allow the flavors to meld.
Taste and adjust seasoning with additional salt, vinegar, or spices as needed. Serve warm in bowls, optionally accompanied by thick slices of crusty bread to soak up the flavorful sauce.

Comments

Grocery List Plus Editorial Staff3.75

The 35-minute timer is misleading—if you're starting with dried beans, you need 90 minutes or more; canned beans (about $1.50 per 15-ounce can at Harris Teeter or Food Lion) make this work in the stated window. The real cost driver is jamón ibérico, which rarely stays below $12 a package at specialty grocers like a Whole Foods-adjacent counter; standard jamón serrano ($6–8 at Publix or Harris Teeter) works and keeps the per-serving cost under $4. Garlic, paprika, coriander, thyme, cherry tomatoes, roasted red peppers (jarred, $2–3), honey, sherry vinegar, and bread are all reliable finds at any major Charlotte chain. This is a weeknight dish that reheats well the next day and suits a household that keeps pantry staples on hand—no special trip needed if you lean toward serrano and use canned beans.