Cannellini beans simmered in Pinot Grigio
grace this classic Italian salad with a Tuscan accent.
The secret to cooking tender beans lies in soaking
them for at least 3 to 4 hours beforehand.
1
⁄2 pound (225 g) dried cannellini beans
1 quart (945 ml) water
2 cups (480 ml) Pinot Grigio or white wine
2 cups (480 ml) water
1 whole onion, quartered
1
⁄2 teaspoon salt
1 bay leaf
1
⁄4 cup (60 ml) olive oil
6 tablespoons (90 ml) cooking liquid from beans
1
⁄2 cup (120 ml) lemon juice
1
⁄2 teaspoon salt
1
⁄2 teaspoon pepper
1 pint (300 g) grape tomatoes, quartered
1
⁄3 cup (30 g) chopped parsley
1
⁄2 cup (50 g) sliced scallions
2 tablespoons (8 g) chopped fresh basil leaves
Romaine lettuce leaves
In a large saucepan, soak beans in 1 quart (945 ml) of water for 3
to 4 hours, then drain. Add 2 cups (480 ml) each of wine and
water, onion, salt, and bay leaf. Bring to a boil, reduce heat to low,
cover, and simmer until beans are tender, approximately 1 hour.
Cool beans. Combine olive oil, reserved liquid from beans,
lemon juice, salt, and pepper in a glass measuring cup and toss
over beans. Add tomatoes, parsley, scallions, and basil. Cover
and chill for at least 2 hours. Serve in a bowl lined with romaine
lettuce leaves.
grace this classic Italian salad with a Tuscan accent.
The secret to cooking tender beans lies in soaking
them for at least 3 to 4 hours beforehand.
1
⁄2 pound (225 g) dried cannellini beans
1 quart (945 ml) water
2 cups (480 ml) Pinot Grigio or white wine
2 cups (480 ml) water
1 whole onion, quartered
1
⁄2 teaspoon salt
1 bay leaf
1
⁄4 cup (60 ml) olive oil
6 tablespoons (90 ml) cooking liquid from beans
1
⁄2 cup (120 ml) lemon juice
1
⁄2 teaspoon salt
1
⁄2 teaspoon pepper
1 pint (300 g) grape tomatoes, quartered
1
⁄3 cup (30 g) chopped parsley
1
⁄2 cup (50 g) sliced scallions
2 tablespoons (8 g) chopped fresh basil leaves
Romaine lettuce leaves
In a large saucepan, soak beans in 1 quart (945 ml) of water for 3
to 4 hours, then drain. Add 2 cups (480 ml) each of wine and
water, onion, salt, and bay leaf. Bring to a boil, reduce heat to low,
cover, and simmer until beans are tender, approximately 1 hour.
Cool beans. Combine olive oil, reserved liquid from beans,
lemon juice, salt, and pepper in a glass measuring cup and toss
over beans. Add tomatoes, parsley, scallions, and basil. Cover
and chill for at least 2 hours. Serve in a bowl lined with romaine
lettuce leaves.