Spanish White Beans

13 ingredients
5 steps

Ingredients

  • 2 cups cherry tomatoes, halved
  • 5 tablespoons high quality spanish olive oil
  • 4 thin slices jamon iberico (or other high-quality spanish ham), coursely chopped
  • 3 garlic cloves, mashed into a paste
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon coriander
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped fresh thyme
  • roasted red peppers (from a jar), chopped up finely
  • 1 teaspoon honey
  • sherry vinegar
  • 2 cans white beans, drained
  • thick slices of crusty bread, for serving (optional)

Directions

  1. 1
    Preheat the oven to 425. Toss the tomatoes with 1 1/2 tbsp. olive oil, some salt to taste and 2 tsp of the fresh thyme. Roast until completely broken down and caramelized, stirring every 15 minutes or so. This usually takes me 30-45 minutes.
  2. 2
    Meanwhile, in a small pan, heat 1 tbsp. of olive oil, then add ham, cooking just until it's a little crispy, then immediately remove from heat and pour the ham and any juices into a small bowl so it doesn't burn.
  3. 3
    To the same bowl, add the garlic paste, red peppers, smoked paprika, coriander, salt and thyme. Mix together well. Then, slowly add the liquids, continually stirring to form a well-blended paste. Start with the honey, then the vinegar, and then slowly add the remaining olive oil--slowly, mixing as you go to keep the mixture blended.
  4. 4
    Warm the white beans covering them with boiling water in a heat-proof bowl for 5-10 minutes. Drain, and toss with the roasted tomatoes. Then, add the spice paste and toss together. Serve on crusty bread, or even on top of a salad of fresh mixed greens.
  5. 5
    Pretend you're on vacation in Spain, sipping perfect summer sangria. Add to the mood by eating at 10pm if you want :)

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