Smoky Butter Bean Orzo
One-pot tomato orzo with butter beans, spinach and smoked paprika. Stir often for a creamy texture without adding cream.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Orzo releases starch as it simmers, turning a modest amount of broth into a glossy sauce. Butter beans make the pan more substantial and need only a few minutes to warm through.
Keep a little extra water beside the stove. The exact amount the pasta absorbs varies with the pan and brand, so a splash near the end is more useful than overcooking the orzo in a dry pot.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 cup (200 g) dry orzo
- 1 can (14 oz / 400 g) chopped tomatoes
- 2 1/2 cups (600 ml) vegetable broth, plus water as needed
- 1 can (15 oz / 425 g) butter beans, drained and rinsed
- 3 cups (90 g) baby spinach
- 1 tbsp lemon juice
- 1/4 tsp fine salt and black pepper to taste
How to make it
Warm the oil in a wide saucepan over medium heat. Cook the onion for 5 minutes until soft.
Stir in the garlic, tomato paste and paprika for 1 minute. Add the dry orzo and stir so it is coated.
Add the chopped tomatoes and broth. Bring to a gentle simmer, then cook uncovered for 10–12 minutes, stirring frequently along the bottom.
When the orzo is nearly tender, fold in the butter beans and spinach. Cook for another 2–3 minutes, adding a splash of water if the sauce becomes tight.
Take off the heat when the pasta is tender with a slight bite. Stir in the lemon juice, taste for salt and pepper, and serve while the sauce is loose and glossy.
Kitchen notes & substitutions
Stir the corners
Orzo can settle and stick. Sweep the spoon across the base, especially near the edges of the pan.
Leave it slightly loose
The pasta keeps absorbing liquid after cooking. A spoonful of hot water restores the sauce.
Choose real butter beans
Large white lima beans are often sold as butter beans; cannellini are a smaller but workable substitute.
Storage & making ahead
Refrigerate for up to 3 days. The orzo absorbs the sauce, so reheat with a splash of water and stir until the center reaches 165°F (74°C).
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I add cheese?
A little grated Parmesan can be added at the table; the base recipe does not need it to thicken.
Can I use rice instead?
Not with the same timing or liquid. Use orzo or another very small pasta and adjust according to the packet.
Smoky Butter Bean Orzo
One-pot tomato orzo with butter beans, spinach and smoked paprika. Stir often for a creamy texture without adding cream.
Ingredients
Instructions
- Warm the oil in a wide saucepan over medium heat. Cook the onion for 5 minutes until soft.
- Stir in the garlic, tomato paste and paprika for 1 minute. Add the dry orzo and stir so it is coated.
- Add the chopped tomatoes and broth. Bring to a gentle simmer, then cook uncovered for 10–12 minutes, stirring frequently along the bottom.
- When the orzo is nearly tender, fold in the butter beans and spinach. Cook for another 2–3 minutes, adding a splash of water if the sauce becomes tight.
- Take off the heat when the pasta is tender with a slight bite. Stir in the lemon juice, taste for salt and pepper, and serve while the sauce is loose and glossy.
Sample recipe, not yet kitchen-tested. Image illustrative.
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