White Bean Salad

Name: White Bean Salad
Total time: 1 h
Yield: 6 servings
Cuisine: french
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

Recipe from "Matisse: A Way of Life in the South of France"

Adapted by Florence Fabricant

Total Time: 1 hour
Rating: 4(25)
Comments: Read comments

Featured in: BY THE BOOK; Still Life With Shell Beans

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Ingredients

Yield:6 servings

5½pounds fresh white shell beans in the pod (about 1 pound shelled); fresh cranberry beans or 1¼ cups dried cannellini beans may be substituted
6tablespoons extra virgin olive oil
2carrots, peeled and finely chopped
4small white onions, peeled and finely chopped
2garlic cloves, peeled and crushed
1small celery stalk, 1 sprig fresh thyme, 1 bay leaf, 2 fresh sage leaves and 1 sprig parsley, tied together
Coarse salt to taste
2tablespoons sherry wine vinegar
Few drops good balsamic vinegar
Freshly ground black pepper to taste
½bunch flat-leaf parsley, finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
Shell the beans. (For dried beans, rinse them, place in saucepan, cover with water to 2 inches, and bring to boil. Remove from heat; allow beans to soak for 1 hour.)
Step 2
Heat 1 tablespoon oil in large, heavy pot. Add carrots, onions and garlic, and saute over medium-low heat, stirring, for about 5 minutes, until tender. Add fresh beans (or soaked and drained dried beans) and 8 cups water. Add tied herbs; bring to simmer.
Step 3
Partly cover pot, and simmer fresh beans about 30 minutes, until they are tender. (Dried beans should be simmered for about 1½ hours, and any foam on the water's surface should be skimmed off.)
Step 4
When beans are nearly tender, about 10 minutes before end of cooking time, add salt to taste. When beans are tender (make sure they are not undercooked), drain them.
Step 5
Remove garlic and herbs, transfer beans to large bowl lined with paper towels and toss them lightly to dry them. Cover to keep them warm.
Step 6
Beat remaining olive oil and vinegars together in salad bowl. Season with salt and pepper. Add warm beans and parsley. Fold all ingredients together, and season to taste with salt and pepper. Serve while still warm.