BIG BEANS AND TOMATO VINAIGRETTE
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break apart in the process.
Provided by Kelly Mariani
Categories Bon Appétit Summer Side Salad Bean Tomato Basil Onion Carrot Garlic Vegetarian Vegan Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Herb Tree Nut Free
Yield 4 servings
Number Of Ingredients 19
Steps:
- Beans:
- Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
- Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
- Vinaigrette and assembly:
- Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
- Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
- Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.
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Hikma Abubakar
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it when I'm short on time.
Sandeep Paudel
[email protected]I'm not a big fan of beans, but I really enjoyed this recipe. The vinaigrette was amazing!
Kyuan Graham
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Cv Cv
[email protected]Not bad, but not great. I think I would have liked it better with a different type of bean.
ReaperWolf Phoenix
[email protected]Meh
Abdulwahaab amiri
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The beans were tender and flavorful, and the vinaigrette was tangy and refreshing.
Hameed Arain
[email protected]This was a great way to use up some leftover beans. The vinaigrette was a nice change from the usual oil and vinegar dressing.
Uzman Waqas
[email protected]Very easy to make and very tasty. I used canned beans to save time and it still turned out great.
Munu and the other weirdos
[email protected]Loved these beans! The vinaigrette was so flavorful and really brought the dish together.
Evelen Quist
[email protected]This recipe is a winner! The beans are hearty and filling, and the tomato vinaigrette is the perfect complement. I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.