Smoky Confit’d Beans


This recipe is one that I loved when Nikki tossed it out as a possibility for dinner one night. It was game night and she wondered if the boys would like just beans and toast. The only thing she was wrong about was that this was no ordinary beans and toast. What she had made was a slice of heaven on earth over bread. The rich flavors only get better with time and was damn good the first day to start. Try this recipe now. OG RECIPE HERE

*** Overnight soak of beans in covered by 2 inches of water in bowl ***

Ingredients for the bake:

  • 1lb dried white beans (the bigger better) Royal Corona or Large White Lima Beans. *** If for an app use a smaller bean
  • 1 cup chopped olives (in food processor leave some texture)
  • 12-15 Garlic cloves (in food proccesor)
  • 1 teaspoon oregano (Mexican if possible)
  • 1 1/2 TBLS Smoked Paprika
  • 1 to 1 1/2 cups of olive oil (adjust if using the marinating oil from olives)
  • Salt to taste


  • 1/2 Onion (red or white) diced or food processor
  • 3 garlic cloves diced or food processor
  • 2 TBLS of oil
  • 3×3 square of Dried Kelp
  • 1 TBLS salt



  1. Put the lb of beans in water about 2 inches over the top and let sit for 8 hours or over night. Don’t worry about having to much water…
  2. Drain and rinse.


  1. Food processor the onion and garlic.
  2. Saute that mixture in 2 TBLS of olive oil (a little color)
  3. Add beans and Kelp then cover with water.
  4. Stir and bring to a vigorous boil. 8-10 minutes
  5. Then reduce to a medium simmer and add the 1 TBLS of salt. Then partially cover so that there is room for steam to escape. Cook 1-2 hours and add water when necessary. Stiring occasionally throughout.
  6. When cooked, (tender but not mushy) drain excess water and save it for other uses like a soup!


  1. Put the drained beans into a 9×13 roasting pan
  2. Add the olives, minced garlic, paprika and oregano and 1 1/2 cups olive oil to start. Gently stir until in is all incorporated. Add more oil if you don’t see a few pools of oil at the top.
  3. Finally, taste a bit of the oil and olive mixture and add salt if you think it is needed. We have added 1/2 a teaspoon before.
  4. Bake at 400 for 30 minutes until the top is bubbly.

    Can be served immediately or stored in the fridge for up to five days. Again, the flavor will only develop more. Serve over crusty bread or use as a side dish.
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