This is an amazingly easy appetizer, an addition to your next tapas spread, or a last-minute dinner!
Combining the rich and flavorful tomato-based sauce - which you can garlic-up to your preferred levels! - with the surprisingly creamy giant lima beans, and the fresh crunch of celery results in a dish that surely will end up on your repeat list. It's also a vegetarian-friendly dish that your omnivore friends will love, use Honey-Free Fire Cider to make it Vegan.
We used canned beans for our version making this a meal that's seriously ready in 5 minutes! You could also use dried beans and prepare them according to your favorite means.
Serves 4-6 as an appetizer or side dish
6 tbsp extra-virgin olive oil, divided into 2 tbsp and 4 tbsp
2 tbsp tomato paste
2 med cloves of garlic, minced, adjust to use more(or less) as desired
1 med shallot, minced (about 1/4 cup)
1/2 tsp 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, giant lima beans
2 tbsp Wildflower Honey Fire Cider
1/4 cup minced fresh parsley leaves, or the leaves of celery
Salt and freshly ground black pepper to taste
Crusty bread for serving - we grabbed a baguette from Berkshire Mountain Bakery!
1. Combine 2 tbsp of the oil with the tomato paste, garlic, and shallot in a medium skillet over med heat, stirring constantly, until fragrant and bubble gently, about 2 minutes.
2. Stir in the paprika and cook for about 30 seconds. Add celery, drained beans, and remaining olive oil. Cook until barely warmed through, about 1 minute.
3. Stir in parsley, Fire Cider and season to taste with salt and pepper, and serve immediately with your favorite crusty bread.