White Beans with Garlic, Lemon & Parmesan

Fine Cooking Magazine

For the Beans:
          1 cup      Dried White Beans (yields about
                        3 cups cooked) or 1 -29oz. can
                        white beans
        1½ tsp      kosher salt
               ¼      small onion
                 1      3” sprig rosemary
 

For the Dressing:

        ¼ cup      extra virgin olive oil
      3 cloves      garlic, peeled and smashed
                3      anchovy fillets, rinsed and roughly chopped
                        (optional, but great)
        ¼ cup      finely grated Parmigiano Reggiano
         ¾ tsp      kosher salt
         ¼ tsp      freshly ground black pepper
          1 tsp      finely grated lemon zest
        ¼ cup      fresh lemon juice

To Assemble:

          1 pint      cherry or grape tomatoes, halved
        ½ cup      coarsely chopped fresh flat-leaf parsley

 

Cook dried beans.  Transfer hem to a large bowl and keep them warm.  (If using canned beans, rinse and drain them well.)

Meanwhile, in a small saucepan or skillet, combine the olive oil, garlic and rosemary.  Heat gent;ly until the rosemary starts to sizzle lightly, remove the pan from heat, and leave to steep for about 20 minutes.  Discard the rosemary.

 

Take the garlic clove from the oil (reserve the oil) and put them in a food processor, along with anchovies, cheese, salt, pepper, zest, and lemon juice.  Process to a fairly smooth mixture.  Taste for seasoning; the dressing should be highly seasoned.

Toss the dressing with the warm beans, using a rubber spatula to gently fold so the beans get well coated but not smashed.  Let the beans sit for a few minutes abd tgeb toss a few more times.  It may seem like too much liquid at first, but the beans will gradually absorb it all.  Fold in the reserved infused oil, the tomatoes, and parsley.  Taste for seasoning serve.  Serves 4 to 6.

 

 

Tip:  You can make this salad up to a day ahead , but let it come fully to room temperature before serving.  Freshen the flavor of the salad by adding more fresh herbs and a squeeze of citrus right before serving