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Author Notes: I've been dying for a vacation lately, but without the time or money, I make these beans instead...and imagine I'm back in Barcelona. This might hold me off for another month or so. Hopefully. —JessicaBakes
- 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)
- 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.
- 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.
- 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.
- 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.
- Pretend you're on vacation in Spain, sipping perfect summer sangria. Add to the mood by eating at 10pm if you want :)
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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