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Fire Cider in the Kitchen: Garlicky Giant Beans

Fire Cider in the Kitchen: Garlicky Giant Beans

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.

Recipes, Garlic, Cooking, Fire Cider, Vegan, Vegetarian, Apple Cider Vinegar Tonic, ACV

Recipes, Vegan, Vegetarian, Garlic, Fire Cider, Apple Cider Vinegar Tonic, ACV

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