Rinse beans. In a 4-quart pot or Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. (Or, place beans and water in pan. Cover and let soak in the refrigerator overnight.) Drain, rinse and return to pot. Add fresh water to cover by 1 inch. Cover and bring to boiling. Reduce heat to low and simmer, covered, for 45 minutes or until beans are tender, stirring occasionally. Drain, reserving 2 cups liquid.
Preheat oven to 350°F. Heat 2 tablespoons oil in same pot over medium heat. Add onion and cook for 3 to 4 minutes or until tender. Add 6 cloves garlic, tomatoes, peppers, paprika, saffron, and bay leaves. Bring to a simmer, then reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until tomatoes start to break down, stirring occasionally. Stir in beans, 2 teaspoons salt, and reserved liquid. Bring to boiling. Bake, uncovered, for 45 minutes. Remove bay leaves.
In a small bowl combine parsley, 2 tablespoons olive oil, remaining 2 cloves garlic, and a dash salt; mash with the back of a spoon. Spoon atop bean mixture along with almonds.
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To use canned beans, skip step 1. Rinse and drain 4 16-ounce cans butter beans and add as directed in step 2. Instead of using 2 cups bean-cooking liquid, stir in 2 cups fresh water in step 2.
16 g fat
(2 g saturated fat,
3 g polyunsaturated fat,
10 g monounsaturated fat),
0 mg cholesterol,
898 mg sodium,
28 g carbohydrates,
8 g fiber,
7 g sugar,
10 g protein.