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
• 1 medium shallot, minced
• 1/2 teaspoon mild smoked paprika
• 2 stalks celery, peeled and cut on a bias into 1/4-inch slices
• 1 jar or can of large cooked beans such as gigantes, giant lima beans, giant white beans, or butter beans, drained and rinsed
• 2 tablespoons sherry vinegar
• 1/4 cup minced fresh parsley leaves
• Kosher salt and freshly ground black pepper
• Crusty bread for serving

Directions

In a medium skillet, add 2 tablespoon olive oil along with the tomato paste, paprika, garlic, and shallot. Set it over medium heat and keep everything moving until it smells wonderful and begins to softly bubble, about 2 minutes. Mix in the smoked paprika and let it cook for 30 seconds. Add the celery, drained beans, vinegar, and the rest of the olive oil, then warm it just briefly, about 1 minute. Fold in the parsley, add salt and pepper to taste, and bring it to the table right away with crusty bread.