Warm Cannellini Bean And Herb Salad Recipes

HERBED BEAN SALAD

Steps:

• Soak onion in cold water, 10 minutes.
• Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.

WARM CANNELLINI BEANS WITH SAGE

Steps:

• Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
• Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
• While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
• Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
• Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
• Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
• Enjoy!

WARM BEAN AND HERB SALAD

Steps:

• In a large saute pan combine the oil, garlic and herbs.
• Warm over very low heat for about 4 minutes.
• Add the beans and salt and pepper to taste; toss gently.
• Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 mins.
• Remove from the heat, add lemon juice and toss gently.
• Arrange beans on a platter and surround with olives.
• Serve immediately.
• Makes 4 servings.

TWO BEAN & HERB SALAD

Steps:

• Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer.
• Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.

WARM CANNELLINI BEAN AND HERB SALAD

Steps:

• -spread drained beans on dish towel (discard smashed beans) -large asute pan combine olive oil, garlic, herbs, warm over low heat x 4 minutes -add beans, salt, pepper; toss very gently -cook over low heat until beans warm, 5 minutes -off the heat, add lemon juice and toss very gently -serve immediately