Roasted White Beans with Celery

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained white beans thoroughly with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Drying the beans is crucial for achieving a crispy exterior rather than a soft texture.

2. 2

   Toss the dried white beans with 2 tablespoons of olive oil, smoked paprika, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20 minutes, stirring halfway through.

   Tip: Shake the pan occasionally to ensure even browning on all sides.

3. 3

   While the beans roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and cook for 3 minutes until slightly softened.

4. 4

   Add the celery pieces and minced garlic to the skillet, cooking for 4-5 minutes until the celery begins to soften and becomes slightly caramelized at the edges.

   Tip: Stir occasionally to prevent burning and encourage even caramelization.

5. 5

   Stir in the fresh thyme and pour in the vegetable broth, scraping up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the liquid reduces by half.

6. 6

   When the beans are golden and crispy, remove them from the oven and add them to the skillet with the celery mixture. Toss gently to combine.

   Tip: Handle the hot beans carefully as they may be quite crispy and fragile.

7. 7

   Fold in the lemon zest and adjust seasoning with additional salt and pepper if needed. Transfer to a serving dish and garnish generously with fresh parsley.

   Tip: The lemon zest brightens the dish and complements the earthiness of the beans and celery.