Warm Spanish-Style Giant-Bean Salad With Smoked Paprika And Celery
Ingredients
6 tablespoons Our Extra-Virgin GREEK 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
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.
