Simple, seasonal and fresh, this heirloom cattle bean summer salad was born from a stroll through the farmers market for inspiration. The petite green beans, the vibrant cherry tomatoes, and the fresh fennel bulb with gorgeous fronds of greens – every ingredient just felt right in the moment that I laid eyes on them.
Freshly Ground Black Pepper
Start by rinsing the
Cattle Beans (1 cup)
and then soaking them in a bowl with
Water (8 cups)
Salt (1 Tbsp)
. Soak the beans overnight (for about 12 hours).
Drain soaking liquid from beans, add beans to a medium stockpot with plenty of water to cover them. Put in
Salt (1 tsp)
Garlic (1 clove)
Bay Leaves (2 pieces)
Fresh Rosemary (2 sprigs)
Bring beans to a simmer over medium heat, skim off any foam that accumulates on the surface, and then set heat to low. Simmer beans for about 2 hours, stirring occasionally until beans are soft. Make sure that the beans stay submerged the whole time.
When beans are finished cooking, they should be soft and creamy on the inside. Drain beans from cooking water, and remove Garlic, Bay Leaf, and Rosemary.
Allow beans to cool to room temperature.
While the cattle beans cool, blanch your
French Beans (1 2/3 cups)
, reserving about 1/2 cup of the fennel greens to be added to the salad.
Garlic (1 clove)
and add to a small bowl with the
Olive Oil (1/2 cup)
Salt (to taste)
Freshly Ground Black Pepper (to taste)
. Whisk dressing until well combined.
Combine blanched French Beans, cooled cattle beans,
Cherry Tomatoes (1 1/2 cups)
Fennel Bulb (1)
, and dressing to a bowl.
Toss the salad until all of the ingredients are well coated in dressing - enjoy immediately or for best results, cover and allow salad to marinate in the fridge for a day or two.
Nutrition Per Serving
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