Warm Spanish-Style Butter Beans

Ingredients

½ cup extra-virgin olive oil, divided

2 pt. grape tomatoes (4 cups)

1 cup chopped jarred roasted red bell peppers

1 Tbsp. smoked paprika

Pinch of saffron threads (about 12 threads)

4 medium garlic cloves, smashed, plus

1½ tsp. finely chopped garlic, divided

6 cups cooked and drained large lima beans plus 2 cups reserved bean

½ cup chopped manzanilla olives

2 Tbsp. sherry vinegar

1½ tsp. kosher salt, divided

1 cup lightly packed fresh parsley leaves, finely chopped (about 5 Tbsp.)

Toasted crusty bread, for serving

Directions

, reneat oven to 350°F. Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add grape toma-toes, roasted red bell peppers, smoked paprika, saffron threads, and smashed garlic cloves; cook over medium, stirring occasionally, until tomatoes are softened and begin to burst, 10 to 12 minutes.

2. Stir in cooked lima beans and bean cooking liquid, olives, sherry vinegar, and 1 teaspoon kosher salt. Spoon into an ungreased 13- x 9-inch baking dish. Bake in preheated oven until heated through and liquid is slightly reduced, 45 to 55 minutes.

Let stand 5 minutes before serving.

3. Stir together parsley leaves, chopped garlic, remaining 6 tablespoons extra-virginolive oil, and remaining ½ teaspoon kosher salt. Spoon mixture over warm beans. Serve beans with toasted crusty bread. —MELISSA GRAY

MAKE AHEAD Beans can be stored in an airtight container in the refrigerator for up to 3 days.

WINE Crisp, coastal Spanish white: 2022

Lagar de Cervera Albariño