Gigante Beans Salad with Smoked Paprika and Celery

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  1. 6 T extra-virgin olive oil, divided
  2. 2 T tomato paste
  3. 1 medium clove garlic, minced (about 1 teaspoon)
  4. 1 medium shallot, minced (about 1/4 cup)
  5. 1/2 t smoked paprika
  6. 2 stalks celery, peeled and cut on a bias into 1/4-inch slices
  7. 1 (15 oz) jar or can of large cooked beans such as gigantes, giant lima beans, giant white beans, or butter beans, drained and rinsed
  8. 2 T sherry vinegar
  9. 1/4 c minced parsley leaves
  10. Kosher salt
  11. black pepper
  12. crusty bread for serving


  1. Combine 2 tablespoon olive oil, tomato paste, paprika, garlic, and shallot in a medium skillet and heat over medium heat, stirring constantly, until fragrant and starting to bubble gently, about 2 minutes.
  2. Stir in smoked paprika and cook for 30 seconds.
  3. Add celery, drained beans, vinegar, and remaining olive oil.
  4. Cook until barely warmed through, about 1 minute.
  5. Stir in parsley, season to taste with salt and pepper, and serve immediately with crusty bread.

Picture of Recipe

Gigante Beans Salad with Smoked Paprika and Celery - Picture of Recipe
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 5 minute
Course: Salad,Side Dish
Type of Food: Bean Dish,Vegetarian
Ethnicity/Origin: Spanish
Key Ingredient: Beans
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Tapas

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