Spanish-Style Butter Beans This saucy bean recipe eats so hearty you won't even notice there's no meat. In fact, it's a vegan recipe with a big 15 grams of protein. By Recipe by David Joachim Updated on April 5, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 15 mins Bake Time: 45 mins Total Time: 35 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil ½ cup finely chopped onion 6 cloves garlic, minced 2 pint grape tomatoes 1 cup roasted red sweet peppers, drained and chopped 2 teaspoon smoked paprika ¼ teaspoon saffron threads, crushed 2 bay leaves 4 16 ounce cans butter beans, rinsed and drained 2 cup water ¼ teaspoon salt ½ cup marcona almonds or roasted salted almonds, chopped 1 recipe Parsley Topper (optional) Parsley Topper 1 cup finely chopped Italian parsley 2 tablespoon olive oil 2 cloves garlic, minced Directions Preheat oven to 350°F. Heat oil in a 4-qt. pot over medium. Add onion and garlic; cook 3 to 4 minutes or until tender. Add the next five ingredients (through bay leaves). Bring to boiling; reduce heat to medium-low. Simmer, uncovered, about 15 minutes or until tomatoes start to break down, stirring occasionally. Stir in beans, the water, and the salt. Bring to boiling. Bake, uncovered, 45 minutes. Discard bay leaves. Top with almonds and, if desired, Parsley Topper. Parsley Topper In a small bowl combine all ingredients; mash with the back of a spoon. Print Nutrition Facts (per serving) 312 Calories 11g Fat 48g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 312 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Sodium 1028mg 45% Total Carbohydrate 48g 17% Total Sugars 8g Protein 15g Vitamin C 25mg 125% Calcium 162mg 12% Iron 4.4mg 24% Potassium 1222mg 26% Folate, total 9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.