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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

White Bean Garlic Salad

  • 1 lb dry white cannellini beans (sometimes called white kidney beans)
  • 22 peeled garlic cloves
  • 2 small sprigs of sage
  • 1 bay leaf
  • ½ cup extra virgin olive oil
  • 1/3 cup white wine vinegar
  • 2 red ripe tomatoes, chopped
  • ¾ red onion minced
  • 1/3 cup minced fresh basil, can also use oregano
  • Coarse sea salt and fresh ground pepper

Rinse dry beans then place beans in large bowl, add six cups of water and allow them to soak overnight. Drain, then place drained beans in medium pot and add cold water until well covered. On a cheesecloth, place peeled garlic cloves, sage, and bay leaf. Gather up the corners of the cheesecloth tie securely, and add to the pot. On high heat bring to a rolling boil, then reduce heat to low. Simmer 2 ½ hours. Beans should be tender yet still firm. Drain and remove garlic from the cheesecloth bundle. Remove and discard the herbs. In a small bowl mash garlic and add olive oil and vinegar. Whisk together until blended. Add mixture to hot beans and toss to coat evenly. Allow to cool. Using a large bowl, toss cooled white beans with diced tomatoes, onion, and basil. Finally season to taste with sea salt and fresh ground black pepper. Should serve 6-8.
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