White Bean Salbitxada Chili
Hearty, comforting homemade chili salbitxada, a delicious Catalan piquant tomato-based sauce. Almonds and white beans star in this high flavored recipe.
Servings: 4 people
- 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.