I just returned home from an extended trip overseas with my family to Scotland, which was unbelievably beautiful and fulfilling. We ate our way through the countryside and all over the islands, enjoying every rich bite of culture and history. The trip was amazing, but when I returned home earlier this week after a long day of travel, all I wanted was a taste of home.
This lemony bean salad is comforting, easy, and packed full of big, bold flavors. Just pop your beans on the stove for a couple hours, and the rest comes together in moments.
This recipe also features one of my favorite ingredients from the Cheese Shop, haricot tarbais (although you can easily used canned cannelloni, too.) Haricot Tarbais are heirloom beans from France with sweet, milky flesh and thin skin. Certified as beans grown the traditional way in a specific region, these beans are the ideal choice for cassoulet. Tarbais beans are also perfect for salads, such as this one. It feels good to be home and enjoy something that always brings me total satisfaction.
Pour yourself your favorite glass of white wine or a crisp beer, and enjoy!
Ingredients:
1 lb. Haricot Tarbais beans (can sub 2 cans of rinsed Northern or Cannellini beans)
1 bunch rainbow Swiss Chard
1/4 cup olive oil
1 lemon, halved
1 small yellow onion, sliced
2 tablespoons salted capers (rinsed)
4 garlic cloves, thinly sliced
2 anchovy filets
1/2 cup fresh mint leaves
1/2 cup parsley
Pecorino or Parm to garnish
Salt and Pepper to taste
Directions:
If you use haricot tarbais beans, they need to be cooked first. Put the beans in a big pot with the water. Bring to a boil, then reduce to a simmer. Cook partially-covered for about an hour, up to 2, until the beans are tender. Add salt to taste during the last 30 minutes of cooking.
Heat the olive oil in a pan, add your garlic and onion. Swirl until the garlic starts to “pop” and add your anchovies and capers.
Add your beans, and let simmer for 8-10 minutes.
Tear or cut the chard off the stem and rip into large pieces. Add the chard to the beans.
Move to a large serving platter and top with mint and parsley. Shave as much cheese as you like! Squeeze the lemon over the whole dish.