Golden Butter Bean & Vegetable Paella: A Vegan Feast of Spanish Flavors
Welcome to your kitchen’s new showstopper: Golden Butter Bean & Vegetable Paella. With vibrant vegetables, creamy butter beans, saffron-tinted rice, and the sought-after socarrat (those golden, crispy edges everyone loves), this paella is as stunning in flavor as it is in color.
Whether you’re a vegan, vegetarian, or just looking for a colorful, satisfying one-pan dinner, this dish delivers. Below, you'll find:
Why this recipe stands out
Health benefits and ingredient highlights
Clear step-by-step instructions
Variations, serving suggestions, and extras
Let’s dive in!
Why This Recipe Deserves a Spot on Your Blog
Unique angle: Combines the classic allure of Spanish paella with nutritious butter beans for a plant-based protein boost.
Golden hues: Turmeric or saffron infuse rich color and subtle flavor, making the dish visually irresistible.
Quick & one-pan: Ready in about 40 minutes—perfect for weeknight dinners or entertaining.
SEO magnets: Keywords like golden paella, vegetable paella vegan, butter bean protein, socarrat at home, and one pan dinner help attract organic search traffic.
Diet-friendly: Naturally vegan, gluten-free, high in fiber, and packed with vegetables.
Health Highlights & Ingredients at a Glance
This recipe uses readily accessible ingredients—nothing exotic needed—yet yields a chef-worthy, healthful paella.
Recipe: Golden Butter Bean & Vegetable Paella
Serves: 4
Total time: ~40 min
Cooking time: ~35 min
Ingredients:
2 tbsp olive oil (extra virgin best)
1 onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced (~2 cm pieces)
200 g green beans, cut into ~3 cm segments
110 g can butter beans, drained & rinsed
140 g short-grain rice (paella, arborio, or Spanish round rice)
1 tsp turmeric or a few saffron threads
2 tsp smoked paprika
400 ml vegetable stock (plus small extra if needed)
2 tbsp tomato passata or grated tomato
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
1 lemon, cut into wedges, for serving
Instructions:
Prep your pan: Heat olive oil in a wide, shallow pan (paellera or large skillet) over medium heat.
Sauté aromatics:
Add onion and sauté about 5 minutes until soft. Stir in garlic for 1 minute.Add vegetables:
Toss in red pepper and green beans. Cook ~4 more minutes until slightly tender.Flavor base:
Stir in tomato passata (or grated tomato), smoked paprika, turmeric or saffron, and a generous pinch of salt and pepper.Add rice:
Stir in the rice until evenly coated. This builds the foundation for crisp edges later.Pour in stock:
Add the vegetable stock, stirring once to distribute ingredients. Bring to a gentle boil.Simmer without stirring:
Lower heat to medium-low. Let the paella simmer without stirring for about 15 minutes—this helps develop socarrat. If rice appears too dry before absorbing all liquid, add a splash of stock around the edges.Fold in butter beans:
Gently scatter butter beans over top and cook for another 5 minutes. Continue waiting for stock to absorb.Crisp the bottom:
Once liquid is gone, raise heat slightly and listen for subtle crackling—this signals socarrat is forming. After ~1 minute, remove from heat.Rest, garnish, serve:
Let the paella rest ~5 minutes. Top with chopped parsley, serve with lemon wedges, and revel in the golden beauty.
DIY Tips for Perfect Paella
Pan matters: Use a wide, shallow pan for even cooking and crust formation Brindisa Spanish FoodsSpain on a ForkGood Food.
Don’t stir: Avoid stirring the rice once simmering—this preserves texture and helps the crispy bottom form Spain on a ForkNora CooksBrindisa Spanish Foods.
Socarrat lovers rejoice: Letting the bottom lightly toast adds irresistible texture—seek a gentle sizzle, not burning Brindisa Spanish FoodsGood FoodNora Cooks.
Rice swap flexibility: While bomba or Spanish rice is ideal, arborio or Spanish round short-grain works great too Spain on a ForkWikipedia.
Boost the color: Saffron is traditional, but turmeric is a budget-friendly color stand-in Wikipedia.
Custom variations: Try adding artichoke hearts or vegan chorizo for extra depth (as seen in others’ recipes) The Plant BowlsBrindisa Spanish FoodsDomestic Gothess.
Serving and Pairing Suggestions
Serve hot with lemon wedges and a sprinkling of fresh parsley.
Pair with: Crusty bread, a simple green salad, or tapas like roasted olives or marinated artichokes.
For drinks: A crisp Spanish white (Albariño) or a fruity, chilled vermouth.
Leftovers: Refrigerate up to 3 days. Reheat gently with a splash of stock to revive the crisp bottom or even transform into crispy paella cakes.
Variations to Explore
Artichoke & butter bean version (like Anna Jones’s): Add jarred artichokes for tender, tangy bites Brindisa Spanish Foods.
Chorizo-style vegan twist: Fold in vegan chorizo for smoky, savory richness The Plant Bowls.
All-veg classic: Stick to veggies and beans, limiting beans to just butter beans or adding peas for color Good FoodDomestic Gothess.
Final Thoughts
This Golden Butter Bean & Vegetable Paella is more than just a recipe—it’s a crowd-pleasing, visually stunning, and food-loving experience. It hits all the right marks:
Plant-based goodness: rich in protein, fiber, and vegetables
Show-stopping presentation: vibrant color and crispy socarrat
Simple prep: just one pan, about 40 minutes
SEO ready: packed with keywords like vegetable paella vegan, golden paella, butter bean paella.
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