Beans take well to salad dressings, herbs, peppers, onions, and garlic, but be sure to warm the beans before dressing them so they will absorb these added flavors.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
3 cups of warm home-cooked beans, or canned beans such as cannellini
3 Tbs finely minced onions or scallions
1 large clove of garlic, purƩed and then mashed with 1/4 teaspoon salt
2 Tbs or so good olive oil or salad oil
Herbs, such as fresh or dried thyme, oregano, and sage
Salt and freshly ground pepper
Additional elements, such as one or a combination of: strips of red or green bell pepper or pimiento; hard-boiled eggs; rounds of red onion; sardines, tuna, and/or salami; spinach leaves or salad greens
Preparation
Step 1
Flavoring the beans. Toss the warm beans in a big bowl with the onions or scallions, garlic, several tablespoons of oil, herbs, salt, and pepper to taste. Let stand 30 minutes, tossing several times, and correcting the seasoning.
Step 2
Serving. Build an elaborate composition with eggs, sardines, and so forth, or use a simple decoration of spinach leaves, strips of red pepper or pimiento, and onion rings.
Reprinted with permission from The Way to Cook by Julia Child. Ā© 1993 Knopf
