| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian/, Tuscan | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Dried cannellini beans, sorted and |
| Soaked overnight | ||
| 1 | Bay leaf | |
| A few sprigs of fresh herbs: marjoram, | ||
| Thyme and sage | ||
| 1/4 | md | Red onion; diced |
| Champagne wine vinegar | ||
| 2 | tb | Red wine vinegar |
| 2 | ts | Lemon zest |
| 2 | Cloves garlic; finely chopped | |
| Salt and pepper | ||
| 1/3 | c | Extra virgin olive oil |
| 1/2 | lb | Tomatoes |
| 1/4 | c | Chopped fresh basil |
INSTRUCTIONS
Drain and rinse the beans and place them in a large saucepan. Cover generously with cold water, then add the bay leaf and herb sprigs. Bring to a boil, then reduce heat and cook at a gentle boil until tender, about 20 to 25 minutes. Taste the beans to be sure that they're cooked through. If the skins are still tough, cook them a little longer until the skins loosen and the beans begin to open up. While the beans are cooking, bring a small pot of water to a boil. Drop the onion in and cook for 15 seconds; scoop out and toss with 1/2 tablespoon Champagne vinegar. Combine the red wine vinegar, lemon zest, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk in the olive oil. Core and seed the tomatoes; cut into large pieces. Drain the cooked beans and toss them immediately with the vinaigrette. The hot beans wil soak up all the good flavors. Cool, then add the tomatoes, onion, and basil. It's best to marinate the beans for an hour or two. Season to taste with salt and pepper and a splash of Champagne vinegar if needed; serve at room temperature. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com NOTES : For a light summer meal, serve with grilled sourdough bread, fresh mozzarella cheees and an assortment of black olives.
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