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Ingredients
- 1 1/2 c. Dry cannellini beans, sorted and Soaked overnight
- 1 x Bay leaf A few sprigs of fresh herbs: marjoram, Thyme and sage
- 1/4 med Red onion, diced Champagne wine vinegar
- 2 Tbsp. Red wine vinegar
- 2 tsp Lemon zest
- 2 x Cloves garlic, finely minced Salt and pepper
- 1/3 c. Extra virgin extra virgin olive oil
- 1/2 lb Tomatoes
- 1/4 c. Minced fresh basil
Directions
- Drain and rinse the beans and place them in a large saucepan. Cover generously with cool water, then add in the bay leaf and herb sprigs. Bring to a boil, then reduce heat and cook at a gentle boil till tender, about 20 to 25 min. Taste the beans to be sure which they're cooked through. If the skins are still tough, cook them a little longer till the skins loosen and the beans begin to open up.
- While the beans are cooking, bring a small pot of water to a boil. Drop the onion in and cook for 15 seconds; scoop out and toss with 1/2 Tbsp. Champagne vinegar. Combine the red wine vinegar, lemon zest, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper in a bowl and whisk in the extra virgin olive oil. Core and seed the tomatoes; cut into large pcs.
- Drain the cooked beans and toss them immediately with the vinaigrette. The warm beans wil soak up all the good flavors. Cold, then add in the tomatoes, onion, and basil. It's best to marinate the beans for an hour or possibly two.
- Season to taste with salt and pepper and a splash of Champagne vinegar if needed; serve at room temperature.
- NOTES : For a light summer meal, serve with grilled sourdough bread, fresh mozzarella cheees and an assortment of black olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 166 | 64% |
| Total Fat 18.78g | 23% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 289mg | 12% |
| Potassium 377mg | 11% |
| Total Carbs 17.92g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 3.58g | 2% |
| Protein 5.73g | 9% |
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