Garlic & Herb White Bean Salad
ฝัง
- เผยแพร่เมื่อ 27 ส.ค. 2024
- Beans are not only for picnics. This giant white bean salad is bright, herby, and full of creamy white beans. And I'll be honest: I'm always in the mood for this. Forget your plans and make this!
PRINT the recipe: bit.ly/2PXY8vG
SUBSCRIBE for more great videos! bit.ly/WyseGuide
Like my page on Facebook: bit.ly/WyseGuideFB
Visit my website: bit.ly/Wyse_Guide
Check me out on Instagram: bit.ly/WyseGuideIG
------------------------------
Ingredients:
- 14 oz dried giant Greek white beans
- 2 sprigs rosemary
- 10 leaves sage, separated
- 8 fresh bay leaves, separated
- 1/2 cup olive oil
- 1 small red onion, sliced
- 3/4 tsp chili flakes
- 2 tsp salt
- 1 tsp pepper
- 3 cloves garlic, chopped
- 1 small zucchini, sliced in thin strips with a vegetable peeler
- 4 oz arugula
- 4 oz fresh Parmesan shards
- 1 1/2 tbsp lemon zest
- 1 tbsp lemon juice
Instructions:
In a large bowl, cover the dried beans with 4 inches of water. Cover and soak in the refrigerator overnight, about 8 hours. After they are soaked, drain the beans and add them to a large stockpot with 6 cups water, 1 sprig of rosemary, 5 sage leaves, and bay leaves. Bring to a boil. Reduce to a slow boil and cook until the beans are tender and creamy on the inside, 60-90 minutes.
Once the beans are almost finished cooking, in a large skillet heat oil over medium-low heat. Add the onion, chili flakes, salt, pepper, remaining rosemary, remaining bay leaves, remaining sage, and garlic. Cook until the onion is softened, 5 minutes.
When ready, drain the beans, discard the herbs, and add the beans to the olive oil. Stir and coat the beans in the oil mixture. Remove from the heat and allow to cool for 15 minutes.
To the slightly cooled beans, add the ribbons of zucchini, arugula, and Parmesan. Stir and serve with a fresh squeeze of lemon juice, lemon zest, and Parmesan on top.
#salad #whitebeans #sidedish
