15 Minute Spanish Style Beans (Gluten Free, Vegan)

Prep: 5 minutesCook: 10 minutesTotal: 15 minutes
Yield: serves 2 to 3Category: Breakfast
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This delicious Spanish style beans recipe is so easy to make and is the perfect breafast, lunch or brunch dish! To be honest you could even serve it up for dinner!

This dish combines rich, tangy and sweet flavours due to the tomato but it also has a lovely smokey element to it because of the paprika. I like to use a little pinch of cayenne pepper in this for a little bit of heat but you could omit this if preferred.

This recipe is naturally gluten free and vegan and contains nutrient dense ingredients with a high protein content. Not only is this recipe a delicious and nutritious way to start your day but it is also pretty versatile! I use cannellini beans in this recipe but you could use whichever kind you have in the cupboard. Similarly I like to use chopped tomatoes in this recipe but passata would work just as well. You could also omit the fresh tomato if you didn’t have any to hand or even add more in. This goes for the spinach too, use more or less as desired!

I do not use onion in this recipe but if you wanted to add some in I think it would work really well in this dish. Either dice a white or red onion and add to the pan along with the tomatoes when cooking or scatter sliced spring onions across the top of the dish when serving.

These spanish beans are essentially jazzy baked beans so would work well as part of a larger cooked breakfast – maybe alongside my 10 Minute Scrambled Tofu ‘Egg’ recipe – but are delicious enough to be eaten with just some hot buttered toast too. I like to serve them topped with fresh parsley and coriander.

If you like the flavours in this recipe you may also like my Tofu Shakshuka, my Sundried Tomato & Cannellini Bean Stew, my Sausage and Cannellini Bean Stew and my One Pan Spicy Spanish Stew recipe.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 can cannellini beans
  • 1 can chopped tomatoes
  • 1 handful spinach
  • 1 large tomato
  • 2 cloves garlic
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic salt
  • 1/4 tsp cayenne pepper
  • pinch black pepper
  • pinch sea salt
  • splash olive oil


  1. Roughly chop the tomato and add to a large saucepan along with a splash of oil, cook for a few minutes over a moderate heat until soft
  2. Peel and mince the garlic cloves
  3. Add the garlic to the pan along with the paprika, cumin, cayenne pepper, garlic salt, salt and pepper. Continue cooking for one minute whilst stirring
  4. Drain the cannellini beans and add to the pan along with the chopped tomatoes
  5. Add the spinach and stir well ensuring all ingredients are combined
  6. Continue cooking over a high heat and, once boiling, reduce the heat and allow to simmer for ten minutes. If a thicker consistency is preferred, increase the heat and cook for a little longer once they have simmered


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