Warm Spanish-Style Giant-Bean Salad With Smoked Paprika and Celery

• Vegetarian

• Produce

  • 1 (15-ounce jar Beans such as gigantes, large cooked
  • 2 stalks Celery
  • 1 medium clove Garlic
  • 1/4 cup Parsley, fresh leaves
  • 1 Shallot, minced (about 1/4 cup, medium

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/2 tsp Paprika, Mild smoked

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin
  • 2 tbsp Sherry vinegar

• Bread & Baked Goods

  • 1 Bread, crusty

Found on seriouseats.com

Description

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 above)
• 2 tablespoons sherry vinegar
• 1/4 cup minced fresh parsley leaves
• Kosher salt and freshly ground black pepper
• Crusty bread for serving

Directions

• 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.