Warm Spanish-Style Giant Bean Salad With Smoked Paprika and Celery
By MooK
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Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons tomato paste
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 medium shallot, minced (about 1/4 cup)
- 1/2 teaspoon mild smoked paprika
- 2 stalks celery, peeled and cut on a bias into 1/4-inch slices
- 1 (15-ounce) jar or can of large cooked beans such as gigantes, giant lima beans, giant white beans, or butter beans, drained and rinsed
- 2 tablespoons sherry vinegar
- 1/4 cup minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- Crusty bread for serving
Details
Preparation
Step 1
Combine 2 tablespoon olive oil, tomato paste, paprika, garlic, and shallot in a medium skillet and heat over medium heat, stirring constantly, until fragrant and starting to bubble gently, about 2 minutes. Stir in smoked paprika and cook for 30 seconds. Add celery, drained beans, vinegar, and remaining olive oil. Cook until barely warmed through, about 1 minute. Stir in parsley, season to taste with salt and pepper, and serve immediately with crusty bread.
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