Description
Ina Garten’s white bean salad emerges as a Mediterranean-inspired dish blending creamy legumes with fresh herbs. Fresh ingredients and simple preparation make this salad a quick, elegant side perfect for summer gatherings you can enjoy with friends.
Ingredients
Scale
- ¾ lb (340 g) dried cannellini beans
- 2 oz (57 g) baby arugula
- 2 oz (57 g) sun-dried tomatoes in oil, drained and small-diced
- 2 oz (57 g) thinly sliced prosciutto, small-diced
- 1 red onion, halved lengthwise and sliced into ¼-inch-thick half-rounds
- ¼ cup (60 ml) freshly squeezed lemon juice (2 lemons)
- 2 tbsps (30 ml) plus ½ cup (120 ml) good olive oil
- 4 tsps minced garlic (4 cloves)
- 2 tsps minced fresh rosemary leaves
- 1 tsp grated lemon zest
- ¼ tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
- Bean Preparation: Submerge dried beans in cold water overnight in the refrigerator, ensuring complete hydration and softness.
- Bean Cooking: Drain and rinse beans, then place in a heavy-bottomed pot with fresh water. Bring to a boil, remove foam, and simmer for 45-50 minutes until tender. Simultaneously, sauté chopped red onion in olive oil until translucent.
- Flavor Infusion: In a separate skillet, toast sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto for 4-5 minutes to release aromatic essences. Fold this fragrant mixture into the cooked beans and onions, allowing flavors to meld for 10 minutes.
- Seasoning: While ingredients remain warm, incorporate lemon zest, fresh lemon juice, salt, and black pepper. Gently blend to distribute seasonings evenly throughout the mixture.
- Serving: Transfer to a wide serving dish, adorn with delicate baby arugula leaves. Adjust seasoning if necessary, and present either warm or at room temperature for optimal flavor enjoyment.
Notes
- Soak Smart: Overnight bean soaking ensures even cooking and reduces digestive discomfort, allowing beans to absorb water uniformly.
- Flavor Layering: Sautéing onions and aromatics before adding beans develops deep, complex taste profiles that elevate the entire dish.
- Foam Management: Skimming foam during bean cooking prevents bitterness and ensures a cleaner, more refined final texture.
- Temperature Flexibility: Serve the salad warm or at room temperature for versatile meal planning, making it perfect for gatherings or quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg