Umami
Umami

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Smoky Confit'd Beans with Olives

4 servings

servings

10 minutes

active time

10 minutes

total time

Ingredients

1 3/4 cups cooked white beans (or one 15-ounce can, drained and rinsed)

1/4 cup Kalamata olives, pitted and coarsely minced

3 plump garlic cloves, smashed

1 1/2 tsp Smoked Pimentón Paprika

1 tsp Salina Crystal Salt

1/2 cup olive oil

1/4 tsp Turkish Oregano Buds

Directions

Preheat the oven to 400°F.

In a small skillet or other shallow, oven-safe dish, stir together the beans, olives, garlic, paprika, and salt. Pour the oil over the mixture and gently stir to combine. Transfer to the oven and bake for 30 minutes. I don’t stir, as I like the chewy crust that forms on the beans at the surface, but you can stir once or twice as it bakes if you prefer a more uniform consistency.

These are best served hot or warm, garnished with the dried oregano. Leftovers can be stored in an airtight container, where they’ll continue to marinate for up to 3 days. Bring to room temperature, or warm, before serving.

Nutrition

Serving Size

3-4

Calories

-

Total Fat

-

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

-

Dietary Fiber

-

Total Sugars

-

Protein

-

4 servings

servings

10 minutes

active time

10 minutes

total time
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