White Bean Salad

Name: White Bean Salad
Ingredients: 5 1/2 pounds fresh white shell beans in the pod (about 1 pound shelled); fresh cranberry beans or 1 1/4 cups dried cannellini beans may be substituted; 6 tablespoons extra virgin olive oil; 2 carrots, peeled and finely chopped; 4 small white onions, peeled and finely chopped; 2 garlic cloves, peeled and crushed; 1 small celery stalk, 1 sprig fresh thyme, 1 bay leaf, 2 fresh sage leaves and 1 sprig parsley, tied together; Coarse salt to taste; 2 tablespoons sherry wine vinegar; Few drops good balsamic vinegar; Freshly ground black pepper to taste; 1/2 bunch flat-leaf parsley, finely chopped

11 ingredients

18 steps

Ingredients

5 1/2 pounds fresh white shell beans in the pod (about 1 pound shelled); fresh cranberry beans or 1 1/4 cups dried cannellini beans may be substituted
6 tablespoons extra virgin olive oil
2 carrots, peeled and finely chopped
4 small white onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 small celery stalk, 1 sprig fresh thyme, 1 bay leaf, 2 fresh sage leaves and 1 sprig parsley, tied together
Coarse salt to taste
2 tablespoons sherry wine vinegar
Few drops good balsamic vinegar
Freshly ground black pepper to taste
1/2 bunch flat-leaf parsley, finely chopped

Directions

1

Shell the beans.
2

(For dried beans, rinse them, place in saucepan, cover with water to 2 inches, and bring to boil.
3

Remove from heat; allow beans to soak for 1 hour.)
4

Heat 1 tablespoon oil in large, heavy pot.
5

Add carrots, onions and garlic, and saute over medium-low heat, stirring, for about 5 minutes, until tender.
6

Add fresh beans (or soaked and drained dried beans) and 8 cups water.
7

Add tied herbs; bring to simmer.
8

Partly cover pot, and simmer fresh beans about 30 minutes, until they are tender.
9

(Dried beans should be simmered for about 1 1/2 hours, and any foam on the water's surface should be skimmed off.)
10

When beans are nearly tender, about 10 minutes before end of cooking time, add salt to taste.
11

When beans are tender (make sure they are not undercooked), drain them.
12

Remove garlic and herbs, transfer beans to large bowl lined with paper towels and toss them lightly to dry them.
13

Cover to keep them warm.
14

Beat remaining olive oil and vinegars together in salad bowl.
15

Season with salt and pepper.
16

Add warm beans and parsley.
17

Fold all ingredients together, and season to taste with salt and pepper.
18

Serve while still warm.