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This is a simple salad that is delicious serve warm
or room temperature. It makes a great lunch on the go
item and can be served on a salad of mix greens, as
a side dish to roasted pork loin or mixed with a bit
of mozzarella, mashed lightly and broiled on rustic
French bread and served as an appetizer. Make sure the
tomatoes are tender and vine ripe because much of the
flavor depends on the sweet and acidic balance in the
tomatoes.
| cooked white Tuscan beans or fagioli
tondini (pea beans) or cannellini beans |
3 cups |
| finely chopped shallots or green
onions (use all of the onion) |
1/3 cup |
| Chinese sugar beans thinly sliced
on the diagonal |
1 cup |
| plum tomatoes sliced in half lengthwise
or left whole |
1 cup |
| chopped fresh Italian (broad leaf)
parsley |
2 tablespoons |
| fresh lemon juice |
1 teaspoon |
| olive oil |
3-4 tablespoons |
| dry white wine |
1/4 cup |
| salt and cracked black pepper |
to taste |
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- In a sauté pan over medium heat, add the white
wine and shallots and cook until most of the liquid
has evaporated, about 5 minutes. Add the sliced sugar
beans before the liquid has completely evaporated,
cover and cook 1 minutes or just until green of the
bean darkens a shade.
- Combine all ingredients and mix gently. Correct
seasoning to your taste.
- Fresh beans are more tasty, but can bean are a delicious
alternative when in a hurry.
- Canned beans are sometimes a bit soft so if you
are using this dish as an appetizer and mashing them
slightly, canned beans are a good choice.
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Pan Roasted Root Vegetables
Tuscan White Beans w/ Plum Tomatoes and Sugar Beans
Oven Roasted Artichokes w/ Lemon Thyme Mayonnaise
Herb Blanched Asparagus w/ Heirloom Tomato & Balsamic Kumquat Reduction
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