Vegetarian Recipe: Tangy White Beans

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Laura Avery talks with Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook, who shares these tasty ideas for white cannellini beans. She first shared this recipe for Tangy White Beans on September 15, 2007.

Photo: Marc Kjerland

Tangy White Beans

(Makes 8 servings)

6 cups drained, cooked fresh cannellini beans, see below

2 cloves garlic, minced

2 Tablespoons finely chopped fresh Italian parsley

2 Tablespoons extra-virgin olive oil

3 Tablespoons cider vinegar

Kosher or sea salt

In a serving bowl, stir together the beans, garlic, parsley, oil, and vinegar. Season to taste with salt. Make at least one hour ahead (or up to 1 day ahead) and refrigerate, then bring to room temperature. Taste and adjust the seasoning with salt and vinegar before serving.

How To Cook Fresh Shell Beans. Shell the beans and place in a pot with water to cover. Bring to a gentle boil, reduce the heat, cover partially and simmer until beans are tender but still hold their shape, 30 to 40 minutes. Add salt to taste, turn off the heat, cover the pot and let the beans cool. Refrigerate the beans in their liquid. Drain before using and reserve the liquid for enriching soups and stews. Fresh beans do not expand much in cooking. Plan on about 1 cup cooked beans from 1/2 pound beans in the pod.