Warm White Bean Salad
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
8
A pressure cooker shortens the overall cooking time for dried beans. Be sure to soak them in advance. This softens the beans and helps to ensure even cooking. Serve this warm salad with our racks of lamb, which are coated with a savory crust.
Ingredients:
- 1 1/2 cups dried Great Northern or other white
beans - 1 yellow onion, quartered
- 2 garlic cloves, lightly crushed with the side of a
knife, plus 2 garlic cloves, minced - 1 bay leaf
- Salt and freshly ground pepper, to taste
- 1 large tomato, peeled, seeded and diced
- 1/2 small red onion, minced
- 2 Tbs. chopped fresh basil
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 2 tsp. sherry vinegar, or to taste
Directions:
Pick over and discard any misshapen beans and stones. Rinse the beans and drain. Place in a bowl, add water to cover generously and let soak overnight. Drain the beans and rinse.
Put the beans in a pressure cooker and add the yellow onion, crushed garlic and bay leaf. Add water according to the manufacturer's instructions. Cover and cook on high for 6 minutes. Let the cooker cool for 20 minutes, then release the pressure according to the manufacturer's instructions.
Transfer the beans and their cooking liquid to a large bowl, season with salt and let cool until just warm. Remove the yellow onion, garlic and bay leaf and discard, then drain the beans. Transfer to a serving bowl and add the tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar. Stir gently and season with salt and pepper. Serve immediately. Serves 8.
Put the beans in a pressure cooker and add the yellow onion, crushed garlic and bay leaf. Add water according to the manufacturer's instructions. Cover and cook on high for 6 minutes. Let the cooker cool for 20 minutes, then release the pressure according to the manufacturer's instructions.
Transfer the beans and their cooking liquid to a large bowl, season with salt and let cool until just warm. Remove the yellow onion, garlic and bay leaf and discard, then drain the beans. Transfer to a serving bowl and add the tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar. Stir gently and season with salt and pepper. Serve immediately. Serves 8.
Williams-Sonoma Kitchen.
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