White & Green Bean Salad with Tomatoes & Basil

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

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network