Earthy, tender beans meet smoky paprika, sweet shallots, and a splash of vinegar in this warm, Spanish-inspired dish. With a glisten of good olive oil and a hit of fresh parsley, it’s simple, soulful, and perfect piled onto crusty bread or as a cozy bowl for slow lunches or easy suppers.
Warm Smokey Amethyst Beans
Ingredients
- 1 cup dry amethyst beans cooked (approx. 2 cups cooked)
- 6 tablespoons extra-virgin olive oil divided
- 2 tablespoons tomato paste
- 1 medium clove garlic minced (about 1 teaspoon)
- 1/4 cup shallot or onion minced
- 1/2 teaspoon smoked paprika
- 2 celery stalks cut into 1/4-inch slices
- 1 tablespoon apple cider vinegar
- 1 tablespoon rice vinegar
- 1/4 cup fresh parsley leaves minced
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook beans according to packaging.
- Combine 2 tablespoon olive oil, tomato paste, 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 or as a warm side dish.
