Here at Villa Plus, we love Spanish food. The various scents and tastes which are now synonymous with the country’s cuisine are renowned worldwide and draw so many holidaymakers to its beautiful coastlines year upon year. To help you learn how to Eat Like a Local in Spain, we’ve collected a series of recipes from some of the UK’s finest cookery schools. Get stuck into this one from Seasoned Courses Cookery School…
Seasoned Cookery School is located in Derbyshire, offering one day courses to help chefs brush up on their skills. Over the years, it has played host to the likes of Beca Lyne-Pirkis from the Great British Bake Off and established chefs like Tim Maddams. Drawing from the expertise of over 20 different chefs, the school makes appetizing dishes from all across the world, like this Spanish take on butter beans with piquillo peppers and garlic.
Concocted of peppers, parsley and a good helping of olive oil, this spicy vegetarian dish (depending on what stock you use) is guaranteed to leave a fire in your mouth. Not only that, it’s a great addition to any tapas party and will help you to bring the flavours of Spain back home after your holiday.
Butter beans with piquillo peppers and garlic – ingredients
2 tablespoons olive oil
1 onion, finely diced
3 garlic cloves, crushed
2 x 400g tin of butter beans or Spanish judiones
200ml vegetable or chicken stock
10–12 (1 x small 200g jar) piquillo peppers, sliced roughly
4 tablespoons roughly chopped flat leaf parsley
Zest and juice of 1 lemon
3 tablespoon extra-virgin olive oil
Salt and black pepper
- Fry off the onion until soft and golden. Add garlic and stir until it smells delicious.
- Add the beans, stirring in with the garlic and onions before adding the stock.
- If at this point the beans are still quite firm, cook for a further 15 minutes. If you are using the softer judiones then five minutes should suffice. Either way, make sure that you have enough liquid so that the beans are deliciously juicy – add a little more water if necessary.
- Stir in the Piquillo peppers, parsley, lemon juice, oil and seasoning whilst still warm. This dish is best served at room temperature with salads.