Spanish Style Gigante Bean Salad

RATE THIS RECIPE

Ratings

Print Pin

These beans are rich, smokey and tangy and addictive. They can be served warm or cold and are full of Spanish flavors like garlic and smoked paprika.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4 servings

Calories: 454kcal

8 tablespoons extra-virgin olive oil divided
2 cloves garlic thinly sliced
2 shallots minced
2 tablespoons tomato paste heaping
1 teaspoon smoked paprika mild or spicy
4 stalks celery thinly sliced, plus the leaves
3 teaspoons sherry vinegar or red wine vinegar
2 14.5 oz cans butter beans, giant lima beans or gigante beans drained and rinsed
¼ cup fresh Italian parsley leaves only, roughly chopped
Kosher salt and freshly ground black pepper to taste

Heat 3 tablespoons of olive oil in a large sauté pan over medium heat.
Add the garlic and shallot and sauté until starting to turn golden, about 2 minutes.
Stir in the tomato paste and smoked paprika, then cook for another 1-2 minutes.
Turn off the heat, then add the sliced celery and leaves, vinegar, beans, parsley and remaining 5 tablespoons olive oil. Season with salt and pepper to taste, then stir until everything is well combined.
Let sit for at least 15 minutes to let the flavors meld, then serve warm or at room temperature.

Serve as an appetizer, salad or side with lots of crusty bread!
The beans are delicious served warm, room temperature or cold. They will marinate and get more flavorful the longer they sit, and will keep refrigerated for up to 5 days.