White & Green Bean Salad with Tomatoes & Basil

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


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

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