Warm Spanish-Style Giant-Bean Salad With Smoked Paprika And Celery Recipe

• 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 note)
• 2 tablespoons sherry vinegar
• 1/4 cup minced fresh parsley leaves
• Kosher salt and freshly ground black pepper
• 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. 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.

extravirgin olive oil, tomato paste, clove garlic, shallot, paprika, stalks celery, beans, sherry vinegar, parsley, kosher salt, crusty bread

Taken from www.seriouseats.com/recipes/2015/02/warm-spanish-style-giat-bean-salad-recipe.html (may not work)