Beans Recipe

Beans

1. 1

   Prepare beans

   Drain and rinse the canned beans in a colander under cold running water. If you prefer a creamier texture, reserve 2 tablespoons of the canning liquid before draining. Transfer the beans to a medium bowl and use a fork or potato masher to gently mash about one-third of the beans — leave the rest mostly intact for texture.

2. 2

   Make dressing

   In a small bowl whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, 1/2 teaspoon of the smoked paprika, kosher salt, black pepper, and 2 tablespoons of water or reserved bean liquid. Taste and adjust seasoning; add the optional red pepper flakes if you want heat.

3. 3

   Sauté aromatics (optional but recommended)

   Heat a small skillet over medium heat and add 1 teaspoon of olive oil (from the measured 2 tbs can be used). Add the finely chopped shallot and cook, stirring, for 2–3 minutes until softened and slightly translucent. Add the thyme leaves and cook 30 seconds more to bloom the herbs. Remove from heat and let cool slightly before adding to the beans.

4. 4

   Combine

   Pour the dressing over the mashed-and-whole beans. Add the sautéed shallot and herbs, and the chopped parsley. Gently fold everything together so the dressing coats the beans but some whole beans remain intact. Adjust seasoning with additional salt, pepper, or lemon juice to taste.

5. 5

   Warm or chill

   For a warm starter, let the mixture sit at room temperature for 10 minutes or gently warm in a skillet over low heat for 2–3 minutes, stirring so the garlic flavor softens but does not burn. For a chilled starter, cover and refrigerate at least 30 minutes to let flavors meld.

6. 6

   Serve

   Spoon the beans onto a serving plate, drizzle a little extra-virgin olive oil and sprinkle remaining smoked paprika over the top. Garnish with a few whole parsley leaves and a crack of black pepper. Serve with crusty bread or crostini, letting guests scoop or spread the beans onto the bread.