This appetizer is super simple to make on a camp stove or campfire while at camp, but it's also one of those recipes that gets better if the flavors get to mingle for a while, so it's a great candidate to make at home ahead of your trip and reheat on-site.
Mince the shallot and garlic. In a cold skillet, add the shallot, garlic, 2 tablespoons olive oil, and tomato paste. Saute over low heat for a few minutes, stirring often, until the oil gently bubbles.
Add the paprika and stir. Add the drained beans, red wine vinegar, and 1/4 cup olive oil. Stir to coat the beans and cook for another minute or so to warm the beans.
Remove from the heat, add salt to taste, and sprinkle with parsley. Serve with pita chips, crusty bread, or crackers.
MAKE IT AHEAD
This recipe can easily be made at home ahead of your trip (it's actually better when the flavors have time to mingle!). Store in a tightly sealed container in your cooler and reheat in a skillet over your stove or campfire before serving.Nutrition estimate is just for the dip and does not include chips/bread/etc.
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/spanish-butter-bean-dip/