Giant Beans with Fennel and Peppers Recipe

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Giant Beans with Fennel and Peppers Recipe
Serves 6-8
Super simple "tapas" recipes that can easily be used as a summer pot-luck go-to, or a side for your next patio dinner.

This can remain un-refridgerated for a long time as there is no protein or dairy.

A wonderful way to use those beautiful dried corona beans you have in your pantry if you don't want to use canned beans - just make sure you give yourself time to soak the beans overnight and cook those dried beans in advance.

3 (7oz) cans Rega Rega Butter Beans, drained or 16 oz of Corona Beans cooked

1 tablespoon minced garlic

3/4 cup shaved fennel

3/4 cup julienned Carretilla Piquillo Peppers

1 1/2 tablespoons coarsely chopped flat leaf parsley

1 1/2 tablespoons coarsely chopped oregano leaves, or 1 1/2 teaspoons dried oregano

1 1/2 teaspoons Sweet Pimenton De La Vera

3 tablespoons Sanchez Romate Reserva Sherry Vinegar

1/3 cup Vieiru Extra Virgin Olive Oil

Fossil River Spanish Sea Salt and fresh ground Tellicherry Pepper to taste
In a large bowl gently mix all the ingredients together, taste and adjust seasonings. Serve as part of a tapa’s menu or layer on top of fresh greens for a hearty salad and serve with crispy fresh bread.