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

        

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

Directions:

1. Prepare the Base: In a medium skillet, combine 2 tablespoons of extra-virgin olive oil, 2 tablespoons of tomato paste, 1 minced medium clove of garlic, and 1 minced medium shallot. Heat this mixture over medium heat, stirring constantly. Cook until the mixture becomes fragrant and starts to bubble gently, which should take about 2 minutes.

2. Add Spices: Stir in 1/2 teaspoon of mild smoked paprika. Continue cooking for another 30 seconds to allow the flavors to meld together.

3. Add Celery and Beans: Add the peeled and sliced celery, along with the drained and rinsed beans, to the skillet. Pour in the remaining 4 tablespoons of olive oil and 2 tablespoons of sherry vinegar. Cook the mixture just until it is barely warmed through, about 1 minute. You don't want to cook it too long, as the celery should retain some of its crunch, and the beans should not become mushy.

4. Finishing Touches: Stir in 1/4 cup of minced fresh parsley leaves. Season the dish to taste with kosher salt and freshly ground black pepper. Make sure to taste and adjust the seasoning if necessary.

5. Serve: Transfer the warm bean and celery salad to a serving dish. Serve it immediately with slices of crusty bread on the side. The bread is perfect for soaking up the delicious vinaigrette.

Notes:

• Choosing Beans: Large beans such as gigantes, giant lima beans, giant white beans, or butter beans work best for this recipe. These can typically be found in the bean section of a well-stocked supermarket. Specialty Italian, Greek, or Spanish import markets are also great places to find these beans.

• Using Dried Beans: If you prefer to use dried beans, start by soaking 1 cup of dried beans in a large bowl of salted water overnight at room temperature. The next day, rinse the beans and cook them in salted water until tender, which should take about 45 minutes. Once cooked, drain the beans and spread them into a single layer on a towel-lined baking sheet to cool. After cooling, proceed with the recipe as directed above.

Detailed Steps and Tips:

1. Preparing the Garlic and Shallot: Mince the garlic finely to ensure it distributes evenly throughout the dish. The shallot should be minced to about the same size as the garlic to maintain a uniform texture and even cooking. Both garlic and shallot bring a depth of flavor to the vinaigrette base.

2. Cooking the Tomato Paste Mixture: Cooking the tomato paste with the garlic and shallot helps to develop its flavor, making it richer and more complex. This step is crucial as it forms the foundation of the vinaigrette.

3. Adding Smoked Paprika: Smoked paprika adds a subtle smokiness that complements the earthy flavor of the beans and the freshness of the celery. Cooking it briefly with the tomato paste mixture helps to release its full aroma.

4. Celery and Beans: The celery should be peeled and sliced on a bias to create more surface area, which allows it to absorb more of the vinaigrette while still retaining its crunch. The beans should be drained and rinsed to remove any excess salt or preserving liquid, ensuring a fresher flavor.

5. Sherry Vinegar and Olive Oil: Sherry vinegar provides a sharp, tangy contrast to the richness of the olive oil and the mildness of the beans. Adding the remaining olive oil at this stage ensures that the vinaigrette is well-balanced and coats the beans and celery evenly.

6. Fresh Parsley: Adding fresh parsley at the end not only adds a burst of color but also a fresh, herby flavor that brightens the entire dish. It’s best to add it at the end to preserve its vibrant green color and fresh taste.

7. Serving with Crusty Bread: The crusty bread is not just a side; it's an integral part of the dish. It allows you to scoop up every bit of the delicious vinaigrette and provides a satisfying crunch that complements the tender beans and crisp celery.

This Warm Bean and Celery Salad with Tomato and Sherry Vinaigrette is a versatile dish that can be enjoyed warm or at room temperature. It’s perfect as a side dish for a larger meal or as a light, satisfying main course on its own. The combination of flavors and textures makes it a delightful addition to any meal, whether you're serving it to family, friends, or simply treating yourself to a wholesome and delicious dish. Enjoy!