Lukas Volger's Smoky Confit'd Beans with Olives

Name: Lukas Volger's Smoky Confit'd Beans with Olives
Cuisine: American
Ingredients: 1¾ cups cooked white beans, such as Rancho Gordo Ayocote Blanco, Cassoulet, Caballero, Marcella, Large White Lima, or Royal Corona beans; ¼ cup kalamata olives, pitted and coarsely minced; 3 plump garlic cloves, smashed; 1½ teaspoons smoked paprika, such as Rancho Gordo Castillo Spanish Pimentón; ½ teaspoon kosher salt, or to taste; ½ cup olive oil; ¼ teaspoon dried oregano

4 steps

Updated at: Tue, 09 Jan 2024 08:40:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1625.1 kcal (81%)

Total Fat125.8 g (180%)

Carbs94.8 g (36%)

Sugars1.7 g (2%)

Protein35.5 g (71%)

Sodium1382.2 mg (69%)

Fiber24.9 g (89%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ¾ cupswhite beans

cooked, such as Rancho Gordo Ayocote Blanco, Cassoulet, Caballero, Marcella, Large White Lima, or Royal Corona beans

¼ cupkalamata olives

pitted and coarsely minced

3garlic cloves

plump, smashed

1 ½ teaspoonssmoked paprika

such as, Castillo, Spanish Pimentón

½ teaspoonkosher salt

or to taste

½ cupolive oil

¼ teaspoondried oregano

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

Makes 3 to 4 servings