White & Green Bean Salad with Tomatoes & Basil

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


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

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


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