Big Beans And Tomato Vinaigrette Recipes

BIG BEANS AND TOMATO VINAIGRETTE

Steps:

• Beans:
• Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
• Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
• Vinaigrette and assembly:
• Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
• Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
• Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
• Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
• Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.

TOMATO-MARINATED GREENS AND BEANS TOAST

Steps:

• Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
• Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.

GREEN BEANS MARINATED IN TOMATO VINAIGRETTE

Steps:

• Steam the beans for 5 minutes and plunge into cold water to stop the cooking. Drain.
• Combine vinegar, mustard and garlic in a large bowl and whisk together.
• Add oil gradually to achieve a vinaigrette.
• Stir in the basil, parsley, salt and pepper.
• Add the beans, tomatoes and onion and toss to coat.
• Serve at room temperature.

GREEN BEANS AND TOMATO VINAIGRETTE

Steps:

• Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
• Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.

BLACK BEANS, CORN, AND TOMATOES VINAIGRETTE

Steps:

• In a large saucepan combine the black beans and enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans for 45 minutes to 1 hour, or until they are just tender but not mushy. Drain the beans and in a bowl combine them with the corn, the tomato, the scallion, and the minced coriander. In a small bowl whisk together the oil, the lemon juice, and the salt, pour the dressing over the vegetables while the beans are still warm, and let the salad cool, stirring occasionally, until the beans are room temperature. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad, garnished with the coriander sprigs, at room temperature or chilled slightly.

GREEN BEANS AND TOMATOES WITH VINAIGRETTE

Steps:

• In a medium saucepan, bring water to boil.
• Season generously with salt, and add green beans.
• Cook until just tender and bright green, but still slightly crisp, about 4 minutes.
• Drain beans in colander, rinse under icy cold water, and dry in teatowel.
• Cut beans in half, then combine in a large serving bowl.
• with the tomatoes.
• Whisk together mustard, vinegar, pinch of sea salt and sugar.
• Gradually whisk in the oil, letting it thicken and emulsify as you go.
• Pour dressing over beans and tomatoes, turning to make sure everything gets well coated.
• Let sit for at least 15 minutes before serving.