Warm Spanish-Style Butter Beans

Ingredients

• 1/2 cup extra-virgin olive oil, divided
• 4 pints grape tomatoes (4 cups)
• 1 cup chopped jarred roasted red bell peppers
• 1 tablespoon smoked paprika
• Pinch of saffron threads (about 12 threads)
• 4 medium garlic cloves, smashed, plus 1 1/2 teaspoons finely chopped garlic, divided
• 6 cups cooked and drained large lima beans plus 2 cups reserved bean cooking liquid
• 1/2 cup chopped manzanilla olives
• 2 tablespoons sherry vinegar
• 1 1/2 teaspoons kosher salt, divided
• 1 cup lightly packed fresh parsley leaves, finely chopped (about 5 tablespoons)
• Toasted crusty bread, for serving

Description

1. Preheat oven to 350°F. Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium. Add grape tomatoes, 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-virgin olive oil, and remaining 1/2 teaspoon kosher salt. Spoon mixture over warm beans. Serve beans with toasted crusty bread.