Warm Spanish-style Giant-bean Salad with Smoked Paprika and Celery Recipe

This easy bean appetizer takes only five minutes to prepare, but it does rely on some high quality ingredients for optimal flavor. Tender, creamy giant lima beans are worth the splurge when you’re coating them with your best extra-virgin olive oil, sherry vinegar, and a pinch of smoked paprika. Celery, shallots, and garlic round out the flavor profile and add crunchy texture.

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  Yield:Serves 4 to 6 as an appetizer or hors d’oeuvre
  


• 
  Active time:
  5 minutes
  


• 
  Total time:5 minutes
  


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  Rated:
  
  
  
  
  
  
  4.4
  
  

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 (see note)


• 2 tablespoons sherry vinegar


• 1/4 cup minced fresh parsley leaves


• Kosher salt and freshly ground black pepper


• Crusty bread for serving

Directions

1. 
   
   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.

   
   
   
   

SAVE

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