I needed to use up some homemade chicken stock in my fridge and I had about a pound of white beans so I started off thinking I would do a sort of cassoulet dish but changed my mind;)
I cleaned, drained and rinsed the 16 oz. of white beans (Great Northern) then added them to the pot of stock. It was probably about 8 cups of stock.
Then I threw in the leftover bone from a Boston Butt style pork roast that was waiting for just such an occasion.
Bring to a boil for 2 minutes then turn down to simmer on low for about 2 hours or until beans are tender. Drain and discard the bone. Give the beans a quick rinse of cold water to stop them from getting too mushy.
In a large salad bowl combine:
About 3 tbslp of olive oil
Same amount of red wine vinegar
1 big clove of garlic chopped
Pinch of kosher salt
plenty of fresh ground black pepper
a few shakes of red pepper flakes
Whisk together vigorously
Dump in a can of diced tomatoes drained, or about 3-4 diced fresh tomatoes
Dump in the white beans
Toss to combine
Chop up about 1/2 cup each of fresh parsley and basil.
Toss into bean mixture
Cover loosely and place in fridge to chill and meld flavors.
When ready to serve sprinkle liberally with crumbled feta or goat cheese or freshly grated parmesan according to taste.
Late Night Cafe
- Impromptu White Bean Salad