Salbitxada is a delicious Catalan piquant tomato-based sauce, traditionally eaten with calçots, a special kind of green onion from Cataluña, in season from November to April. When I lived in Barcelona, I loved the ritual of eating these huge char-grilled vegetables with my hands, dipped in salbitxada or romesco sauce, accompanied by friends.
I thought this would be the perfect inspiration for a hearty, comforting bowl of spicy (but not super hot) homemade chili. The tomatoes, red peppers, almonds, chili and beans star in this high flavored recipe.
If you also want to try the original recipe, I suggest char-grilling some large spring onions and using the salbitxada sauce by simply omitting the beans. Or maybe not… 🙂
White Bean Salbitxada Chili
- 2 tomatoes chopped
- 1 red pepper seeded and chopped
- 1 crushed garlic clove with skin
- 2 tbsp olive oil
- a pinch of sea salt
- 14 oz | 400g can butter beans
- 1/2 tsp ground chili
- 2 tbsp ground almonds
- Pour the beans into a colander, rinse with water and drain them. Set aside.
- In a large pan fry the garlic in the olive oil on a fairly low hear for 2 minutes. Remove the garlic clove. Add the tomatoes and sauté for 10 minutes over medium heat. Add red peppers and salt and cook for about 5 minutes. If the sauce is too thick, add a bit of water.
- Finally add the beans, chili and almonds and let them boil for another 10 minutes more.
- Serve hot or wait until the next day, when it will be even more tasty!
Canned butter beans (GOS) are limited to 1/4 cup (35g) and almonds (GOS) to 10, so avoid this recipe if you are on the elimination phase. Intake should be excluse to low FODMAPpers that can tolerate Oligos-GOS. I suggest accompanying with white rice.
Bon profit! (enjoy your meal in Catalan)