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
Ingredients
- 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
Instructions
- 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!
Notes
Low FODMAP:
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.
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.