Makes 4-6 servings
This recipe makes a batch of lemon-marinated beans that you can stash in your refrigerator for the week. Great atop a mound of greens, with or without some smoked fish or nice tuna (Tonnino or Ortiz), garden tomatoes, and some pickled onions. The dressing is built in, but a drizzle of ranch is extra nice! It surprises me how delicious something as simple as a bean can be. The best ones don’t come from a can, they’re the ones you cook yourself. And if you haven’t yet tried Rancho Gordo’s beans, you need to. There’s been a run on them since an article appeared in the New York Times; check their website for availability. Cooking beans is really very simple, it just takes a little planning. For tips, check out my post “How to Cook Beans” at ripefoodandwine.com.
3 cups cooked flageolet beans (or other firm white bean), drained
1 clove garlic
¼ teaspoon salt
1½ teaspoons fresh thyme leaves
3 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
Italian flat-leaf parsley
Freshly ground black pepper
Mince and mash the garlic with the salt and thyme leaves or use a mortar and pestle.
Transfer to a small bowl and whisk in the lemon juice and olive oil. Drizzle the lemon dressing over the beans and season with a few grinds of fresh black pepper. Gently stir in some chopped parsley.