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