Warm Bean Salad With Fresh Herbs And Olives |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Fabulous white bean salad with lemon and garlic overtones in an herbed olive oil base. A wonderful accompaniment to beef, lamb, chicken or fish. Also good served on its own with shrimp. Ingredients:
3 cups cooked and drained white beans (canned okay). if made from dried beans, save about 1/3 cup of cooking liquid. |
2 tbs fruity extra-virgin olive oil. |
2 garlic cloves, minced |
1/2 tsp finely chopped fresh rosemary |
1/2 tsp finely chopped fresh thyme |
scant 1/3 cup bean cooking liquid, water or chicken broth |
1/2 cup black olives, pitted and chopped (can also use whole) |
3 tbs chopped fresh flat-leaf parsley |
4 large fresh basil leaves, torn into small pieces or chopped |
2 - 3 tbs fresh lemon juice |
1/2 tsp salt or to taste |
freshly ground black pepper, to taste |
Directions:
1. Place the beans in a medium non-stick skillet and set aside.
2. Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.
3. Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle and little bubbles dance around them - do not let garlic burn.
4. Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.
5. Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.
6. Remove from heat and add the lemon juice, salt and pepper.
7. Serve warm or at room temperature.
8. Recipe from A New Way To Cook, by Sally Schneider
|
|