Cannellini Beans with Tomato and Basil
Photo used from class notes
Ingredients
I cup Cannellini beans, dried
1 bay leaf
2 thyme, marjoram, sage, and parsley sprigs
1/2 cup red onion, 1/2 inch dice
1/2 teaspoon champagne vinegar
2 tablespoons red wine vinegar
2 teaspoons zest form 2 lemons
2 garlic cloves, minced
salt and black pepper to taste
1/3 cup olive oil
1 1/2 cups tomatoes, peeled, seeded, 1/2 inch dice
1/4 cup basil, chopped
Directions
*I was absent this day, no critique
I cup Cannellini beans, dried
1 bay leaf
2 thyme, marjoram, sage, and parsley sprigs
1/2 cup red onion, 1/2 inch dice
1/2 teaspoon champagne vinegar
2 tablespoons red wine vinegar
2 teaspoons zest form 2 lemons
2 garlic cloves, minced
salt and black pepper to taste
1/3 cup olive oil
1 1/2 cups tomatoes, peeled, seeded, 1/2 inch dice
1/4 cup basil, chopped
Directions
- Drain and rinse the beans. Cover generously with cold water. Add the bay leaf and herb sprigs.
- Bring to a boil, reduce to a simmer, and cook 20 to 25 minutes or until tender and begin to open.
- Blanch the onion in boiling water for 15 seconds. Remove and toss with the Champagne vinegar.
- Combine the red wine vinegar, lemon zest, garlic, 3/4 teaspoon (4 g) salt, and 1/4 teaspoon (1 g) pepper; whisk in the oil.
- Drain the beans and toss immediately with the vinaigrette. The hot beans will soak up the flavors. Let cool.
- Add the tomatoes, onion, and basil to beans. Marinate for 1 to 2 hours.
- Correct seasoning and serve at room temperature.
*I was absent this day, no critique