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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: In a deep pot, cover beas with 6-8 cups cold water. Add the thyme-salt.
Bring to a boil over high heat. Reduce the heat to a gentle simmer,
skimming away any foam. Cover and cook until the beans are tender, about
90 minutes. Let cool in broth.
In a large serving bowl, combine the shallot, anchovies, vinegar, 1/2 tsp
salt and pepper. Whisk in the olive oil until well combined. Drain the
white beans and add them and the tomatoes to the bowl. Toss until the
vegetables are well coated with the dressing. Let stand at room temp for
3-4 hours.
Cook the green beans in a large pot of salted boiling water until tender,
about 5 minutes. Drain and spread on paper towels to cool. When ready to
serve, add the cooled beans and then the basil to the white beans, tossing
well after each addition.
Taste and add salt and pepper if needed.
Co
ntributor: Fine Cooking magazine
Ingredients:
1 Cup(s) white beans; soaked overnight
1 sprigs thyme
1 clove garlic; smashed
1 onion; cut in half
1 carrot; cut in several pcs
1 Ounce(s) salt
1 Tablespoon(s) shallot; minced
2 anchovies; finely chopped
3 Tablespoon(s) red wine vinegar
1 freshly ground black pepper
1 Ounce(s) extra virgin olive oil
1 Pound(s) cherry tomatoes; quartered
1 Pound(s) hericot verts; trimmed
8 Tablespoon(s) basil; chopped |
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