Spanish Beans with Tomatoes and Rosemary

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pot over medium heat.

   ⚙ Pan-fryingStoveWide, shallow pot
2. 2
   Add the onion and fry for 5–6 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 2 minutes, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Sprinkle in the paprika and smoked paprika and stir for 30 seconds to a minute, until fragrant.
2. 5
   Add the tomatoes and cook 10 minutes, stirring, until the tomatoes softens.

   Stove
3. 6
   Add the legumes and rosemary and bring to a boil.

   Stove
4. 7
   Turn down the heat and simmer 10–15 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Season with salt and black pepper, taste and adjust.
6. 9
   Sprinkle the parsley on top.
7. 10
   Serve hot with country bread.