Cannellini beans with tomatoes and basil
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Cannellini beans with tomatoes and basil
  Beans    Tomatoes    Italian    Tuscan  
Last updated 6/12/2012 1:12:06 AM. Recipe ID 39887. Report a problem with this recipe.
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      Title: Cannellini beans with tomatoes and basil
 Categories: Italian/, Tuscan
      Yield: 4 Servings
 
  1 1/2 c  Dried cannellini beans,
           -sorted and
           Soaked overnight
      1    Bay leaf
           A few sprigs of fresh
           -herbs: marjoram,
           Thyme and sage
    1/4 md Red onion; diced
           Champagne wine vinegar
      2 tb Red wine vinegar
      2 ts Lemon zest
      2    Cloves garlic; finely
           -chopped
           Salt and pepper
    1/3 c  Extra virgin olive oil
    1/2 lb Tomatoes
    1/4 c  Chopped fresh basil
 
  Drain and rinse the beans and place them in a large saucepan. Cover
  generously with cold water, then add the bay leaf and herb sprigs.
  Bring to a boil, then reduce heat and cook at a gentle boil until
  tender, about 20 to 25 minutes. Taste the beans to be sure that
  they're cooked through. If the skins are still tough, cook them a
  little longer until the skins loosen and the beans begin to open up.
  
  While the beans are cooking, bring a small pot of water to a boil.
  Drop the onion in and cook for 15 seconds; scoop out and toss with
  1/2 tablespoon Champagne vinegar. Combine the red wine vinegar, lemon
  zest, garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl
  and whisk in the olive oil. Core and seed the tomatoes; cut into
  large pieces.
  
  Drain the cooked beans and toss them immediately with the
  vinaigrette. The hot beans wil soak up all the good flavors. Cool,
  then add the tomatoes, onion, and basil. It's best to marinate the
  beans for an hour or two. Season to taste with salt and pepper and a
  splash of Champagne vinegar if needed; serve at room temperature.




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Recipe ID 39887 (Apr 03, 2005)

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