Smoky Confit’d Beans With Olives
Thanksgiving is officially a week away. If you’re looking for the perfect side dish to add to your spread we have the recipe for you. Lukas is sharing with us how to make Smoky Confit’d Beans with Olives: “These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece 'dip' for a snacky meal. They provide an excellent contrast to cool, tangy, creamy foods like yogurt and mild, soft cheese, as well as crisp vegetables and grilled toasts. I like to use cannellini beans, though chickpeas work well, too, and canned beans are fine. My small, 6-inch skillet fits a can of beans perfectly and doubles as a serving vessel, but any shallow, oven-safe dish (a gratin dish, or other small casserole) will do, or double the recipe for a 10-inch skillet. If the volume of oil gives you pause, feel free to use less, but use enough that the beans are at least a little bit submerged, else they won’t take on such a luxuriously creamy texture.”
Ingredients
- Serves 3 to 4
- 1 3/4 cups cooked white beans (or one 15-ounce can, drained and rinsed)
- 1/4 cup kalamata olives, pitted and coarsely minced
- 3 plump garlic cloves, smashed
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/2 cup olive oil
- 1/4 teaspoon dried oregano
Recipe
- Preheat the oven to 400°F.
- 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. 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.
Meet Lukas Volger
Lukas Volger is a veteran cookbook author, recipe developer, and food stylist. His work — which primarily focuses on weeknight-friendly, and whole foods-oriented vegetarian cooking — has been featured in the New York Times, Bon Appetit, The Washington Post, The Wall Street Journal, O Magazine, on Splendid Table, and elsewhere. Previously, he cofounded and served as the editorial director of the award-winning indie magazine Jarry, and created Made by Lukas, a Brooklyn-based line of premium veggie burgers. Follow his new recipe newsletter Family Friend on Substack, or at @LukasVolger on Instagram.
Bio photo by Emmanuel Rosario. Recipe photo by Cara Howe.
Snacks for Dinner is about making full plates from lots of fun little snacky foods -- mixing up the homemade with the store-bought, changing up the expectations of what constitutes "dinner," and overall just helping to inspire with new ways to nourish.
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