White & Green Bean Salad with Tomatoes & Basil

White & Green Bean Salad with Tomatoes & Basil
Photo by France Ruffenach


  • 1 small carrot, cut into several pieces
  • 1 lb. haricots verts or regular green beans, trimmed and cut into pieces if large
  • Freshly ground black pepper
  • Kosher salt
  • 3 Tbs. red-wine vinegar
  • 1 cup dried large white beans, such as Emergo or cannellini, well rinsed (soaked and drained, if you like)
  • ½ cup chopped fresh basil
  • + 7 more ingredients
    • Several sprigs fresh thyme
    • 1 large shallot, finely chopped
    • 1 small yellow onion, cut in half
    • ½ cup extra-virgin olive oil
    • 1 lb. cherry tomatoes, cut into quarters
    • 1 large clove garlic, smashed and peeled
    • 2 salt-packed anchovies, filleted (or 4 oil-packed anchovy fillets), rinsed, patted dry, and finely chopped

In a deep, heavy-based pot, cover the beans with 6 to 8 cups cold water. Add the thyme, garlic, onion, carrot, and 1 tsp. salt. Bring to a boil over high heat. Reduce the heat to a gentle simmer, skimming any foam that rises to the surface. Cover and cook until the beans are tender, about 90 min....

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network