Warm spanish-style giant-bean salad with smoked paprika and celery

Experience the bold flavors of Spain with a warm giant-bean salad infused with smoky paprika and crisp celery. Perfect for a delightful culinary journey.

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

Instructions:

1. In a medium skillet, mix together 2 tablespoons of olive oil, tomato paste, minced garlic, and chopped shallot. Cook over medium heat, stirring continuously, until it becomes fragrant and starts to bubble slightly, which should take around 2 minutes. Add smoked paprika and sauté for half a minute. Then, add celery, drained beans, vinegar, and the rest of the olive oil. Heat everything until it's just warmed through, approximately 1 minute. Finally, mix in chopped parsley, adjust the seasoning with salt and pepper according to your taste, and serve right away with some crusty bread.

Summary:

• Calories: 2383 kcal
• Fat: 88 g
• Protein: 110 g
• Carbs: 303 g
• Potassium: 8549 mg
• Magnesium: 877 mg