Smoky Confit Beans v2.0! 💚
Woohoo! Now we're cookin'! ♨️
I'm just going to write out the recipe from scratch because this is actually very good despite my nighttime kitchen LED-lit photos!
📌 RECIPE:
– 1 3/4 cups cooked white beans (I used Alubia Blanca beans from @rancho_gordo because I already had them cooked and in the freezer, but Royal Corona, white Lima, or cannellini would be great, I would not use Navy beans for this)
– 1 tbsp walnut butter
– 1/4 cup Kalamata olives, pitted, chopped, and smashed
– 3 large garlic cloves, smashed and chopped
– 1 1/2 tsp smoked paprika
– 3/4 cup bean cooking liquid (or close to that topped off to 3/4 cup with water which is what I did)
– 1/4 tsp oregano, dry
– Salt, to taste
Preheat oven to 400F.
Dry off cooked beans with a kitchen towel, gently rub on walnut butter with your hands, coating them well. Gently toss with prepared olives, garlic, smoked paprika in your cooking dish, I recommend a pie dish. Carefully pour bean cooking liquid over beans, do not mix. Bake, uncovered, 30 mins, remove from oven, top with oregano and taste for salt. I added somewhere between 1/8 – 1/4 tsp sea salt only on top, do NOT stir, it's too pretty!! 😍
Notes: I used more bean liquid than the original recipe calls for oil because it will evaporate and get absorbed during cooking. The beans are softer when twice cooked this way without oil, but they're super tasty. Smashing garlic and olives looks rustic and fancy.
#plantbased #beans #creamydreamy
#oilfree #glutenfree