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Author Notes: Let me begin by stating that I used dried beans instead of fresh. I soaked them for three days and then simmered them in water, salt, chicken stock and a chilé de arbol for the better part of a day before allowing them to cool, peeling them, and splitting them lengthwise.
If you can't find this variety of bean I suggest cannellini beans.
This turned out to be pretty tasty. Very fresh and summery. I would serve it with some olives, a crust of bread, and a glass of crisp, sauvignon blanc (I recommend the Brander, 2006 Sauvignon Blanc, Santa Ynez Valley). - F for Food
- 1 pound scarlett runner beans
- 1/2 of a medium red onion; thinly sliced
- 1 cup cherry tomatoes, cut in half
- 1 bunch watercress
- 3 cloves garlic, minced
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons balsamic vinegar
- Juice of 1/2 of a lemon
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon prepared mustard
- Wash the beans, snap off the ends, and French-cut into lengthwise strips. Steam briefly, until just tender; drain thoroughly, and place in a large bowl with the onion, tomatoes, watercress and garlic. Toss well. Combine the remaining ingredients to make a dressing. Pour over the beans, toss well, and refrigerate for an hour or two before serving to blend flavors.
- This recipe was entered in the contest for Your Best Cherry Tomatoes
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.