Printer Friendly Recipe
Serves 6 as a main course
Serve with
Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier
Note: the beans need to soak overnight before you start to cook them.
For the beans:
| 1 lb. |
Dried cannellini beans |
| 3 Tbsp. |
Extra virgin olive oil |
| 3 |
Cloves garlic |
| |
Leaves from several sprigs of fresh thyme |
| |
Leaves from several sprigs of fresh marjoram |
| |
Leaves from several sprigs of fresh oregano |
| 1 |
Large sprig parsley, chopped |
| 1 |
Medium-sized fresh sage leaf, chopped |
| 1 |
"Turkish" bay leaf |
| 5 cups |
Water (more, if needed) |
- Place beans in large pot and cover with water, making sure that there is enough water to keep beans covered when they swell (probably 2 quarts will do). Soak overnight. Drain beans and rinse both beans and pot.
- Heat 3 Tbsp. olive oil in heavy-bottomed kettle over medium heat. Add sliced garlic and sauté until garlic is fragrant. Add rinsed beans, 5 cups water and all of the herbs. Bring to boil then reduce heat to simmer, keeping kettle partially covered. Cook for 1 ¼ hour and then add 2 ½ tsp. salt and ½ tsp. freshly ground pepper, and simmer for 15 minutes longer. Check beans to see if they are done; if they are not, continue simmering until beans are done (they should not be at all chalky, but should still keep their shape).
- When beans are done, remove pot from heat, remove bay leaf and allow the beans to rest in their liquid for about 2 hours; adjust seasonings with salt and pepper if needed. When ready to make salad, drain the beans.
Assembling the salad:
| 2 |
6.7 oz. jars of tuna* packed in olive oil, drained and then coarsely chopped (or you can use a fork to separate into small chunks). |
| 1 |
Medium Walla Walla onion (other sweet onion will do), coarsely chopped |
| 1/3 cup |
Extra virgin olive oil |
| |
Salt and freshly ground black pepper to taste |
| |
Aleppo pepper |
| |
Finely chopped flat leaf parsley |
- Combine drained beans, tuna, onion and olive oil, then season to taste with salt and pepper.
- Mound salad in large bowl or platter with an edge and lightly sprinkle top with Aleppo pepper and chopped parsley to add color.
* I use Tonnino yellowfin tuna Ventrusca in olive oil, available in a 6.7 oz. jar at Sonoma Market. Whatever you use, get an Italian packed tuna in oil. This is very different that U.S. brands and well worth it for this salad. |
