Description
Ina Garten’s white bean salad brings Mediterranean charm to summer tables with fresh herbs and zesty vinaigrette. Crisp vegetables and creamy beans create a light, refreshing dish perfect for picnics and gatherings you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- ¾ pound (340 grams) dried cannellini beans
- 2 ounces (57 grams) sun-dried tomatoes in oil, drained and small-diced
- 2 ounces (57 grams) thinly sliced prosciutto, small-diced
- 2 ounces (57 grams) baby arugula
Aromatics and Seasonings:
- 1 red onion, halved lengthwise and sliced into ¼-inch-thick half-rounds
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons minced fresh rosemary leaves
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- ¼ cup (60 milliliters) freshly squeezed lemon juice (2 lemons)
- Kosher salt and freshly ground black pepper
Oils and Liquids:
- 2 tablespoons (30 milliliters) plus ½ cup (120 milliliters) good olive oil
Instructions
- Immerse dried beans in a spacious container with cold water, ensuring liquid covers ingredients by 2 inches (5 centimeters). Refrigerate overnight, allowing beans to hydrate and soften completely.
- Drain soaked beans through a colander, rinse thoroughly under cool running water, and set aside to drain excess moisture.
- Select a heavy-bottomed pot and warm of extra virgin olive oil over medium heat. Gently sauté chopped red onion until translucent and softened, approximately 7-9 minutes.
- Transfer prepared beans into the pot with onions, adding fresh water to exceed bean level by 3 inches (7.5 centimeters). Bring liquid to a vigorous boil, carefully removing any foam that surfaces, then reduce temperature to maintain a gentle simmer for 45-50 minutes until beans become tender.
- Meanwhile, prepare a separate 10-12 inch (25-30 centimeter) skillet, heating olive oil over medium temperature. Introduce sun-dried tomatoes, minced garlic, chopped rosemary, red pepper flakes, and diced prosciutto, cooking for 4-5 minutes until ingredients release their aromatic qualities.
- Carefully incorporate the infused oil mixture into warm, drained beans and onions, ensuring even distribution of flavors. Allow mixture to rest and integrate for approximately 10 minutes.
- While ingredients are still warm, introduce lemon zest, freshly squeezed lemon juice, salt, and freshly ground black pepper. Stir gently to blend seasonings throughout.
- Elegantly plate the bean mixture in a wide, shallow serving vessel. Garnish with delicate baby arugula leaves, taste and adjust seasoning if needed, and serve either warm or at ambient room temperature.
Notes
- Prep work is key to a delicious final dish, so chop all ingredients uniformly for even cooking and balanced flavor.
- Fresh lemon juice brightens the entire recipe, adding a zesty tang that elevates the overall taste profile.
- Maintaining medium heat prevents burning and ensures vegetables and meats cook evenly without losing their natural textures.
- Soaking beans overnight softens them completely, reducing cooking time and improving digestibility.
- Taste testing is crucial – adjust seasonings gradually to create a perfectly balanced salad that suits your personal preferences.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 10 mg