Servings: 6
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 teaspoon garlic, minced
1/4 cup shallot, minced
1/2 teaspoon mild smoked paprika
2 stalks celery, peeled and cut on a bias into 1/4-inch slices
1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed
2 tablespoons white wine vinegar
1/4 cup minced fresh parsley leaves
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
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.
Cuisine: Spanish
Adapted from SeriousEats.com