Creamy Spanish Butter Beans | Alubias Garrafón Recipe

From Albert Bevia:
To make this recipe I used dried butter beans. But you can take the short-cut and use canned butter beans. However, for this recipe, I prefer to use the dried ones. As it takes this simple recipe to the next-level in goodness.

TIPS & TRICKS to make this Recipe: After soaking the beans overnight, it took me about 1 1/2 hours to perfectly boil the beans to a beautiful creamy texture. Make sure to check the package instructions on the butter beans you are using, as it may take more or less time to cook them through.

Creamy Spanish Butter Beans | Alubias Garrafón Recipe

Watch Albert preparing this recipe:


  • 2 tbsp extra virgin olive oil 30 grams
  • 1 cup dried butter beans 180 grams
  • 1 onion
  • 4 cloves garlic
  • 1 carrot
  • 1 green bell pepper
  • 1/2 tsp dried thyme .50 grams
  • 1 bay leaf
  • handful finely chopped parsley
  • pinch sea salt
  • dash black pepper


  1. Add 1 cup butter beans into a sieve, rinse under cold water, making sure to remove any debris or broken beans, add the beans into a lage bowl and fill with 4 cups (1 liter) cold water, let them sit overnight or between 8 to 12 hours
  2. Drain the beans back into the sieve, rinse under cold water and set aside
  3. Finely chop 1 onion, 1 carrot (peeled), 1 green bell pepper and roughly chop 4 cloves garlic
  4. Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
  5. After 2 minutes add in the chopped vegetables, mix with the olive oil, after 3 minutes and the onion is translucent, add in the butter beans and a generous 1/2 tsp dried thyme, mix together, then add in 5 cups (1200 ml) cold water and 1 bay leaf, turn up the heat to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
  6. Once the beans are fully cooked through and have a creamy interior, about 1 1/2 hours (check package instructions on your beans), season with sea salt & black pepper, gently mix together, then remove from the heat
  7. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!

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