Flageolet Bean Salad

Tonight was an experimental “clean up the fridge and pantry” kind of dinner. Much to my surprise, it actually worked! I have a ton of Zursun beans in the pantry and my CSA box arrived with six gorgeous heirloom tomatoes last week. Throw in a few other standby ingredients and voila, dinner is served!

Serves 2 (or 1 really hungry girl)

  • 1/2 cup dried flageolets
  • 1.5 TB chopped shallots
  • 1 TB capers
  • 2 TB fruity olive oil
  • 1 TB white wine vinegar
  • 1 clove garlic, minced
  • 2 leaves fresh basil, torn
  • salt and pepper to taste
  • heirloom tomato slices for garnish

Soak the beans all day or overnight in a bowl using 3x as much water as beans. Drain and rinse with cool water. Put beans in medium pan and cover with two inches of water. Bring to boil, reduce heat to simmer and cook uncovered until beans are tender (45-60 minutes depending on how fresh your beans are). Drain beans and let cool slightly.

Combine beans, shallots, and capers in a bowl. Drizzle olive oil and vinegar over salad and stir. Add minced garlic, salt, pepper, and basil. Toss and garnish with tomatoes.