Warm Spanish Style Giant Bean Salad With Smoked Paprika and Celery Recipe
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
Instructions
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