Smoky Confit'd Beans with Olives
"These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece “dip” for a snacky meal, They provide an excellent contrast to cool, tangy, creamy foods like yogurt and mild, soft cheese, as well as crisp vegetables and grilled toasts. I like to use cannellini beans, though chickpeas work well, too, and canned beans are fine. My small, 6-inch skillet fits a can of beans perfectly and doubles as a serving vessel, but any shallow, oven-safe dish (a gratin dish, or other small casserole) will do, or double the recipe for a 10-inch skillet. If the volume of oil gives you pause, feel free to use less, but use enough that the beans are at least a little bit submerged, else they won’t take on such a luxuriously creamy texture."
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
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.