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.