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Marinated Shell Beans with Roasted Tomatoes

Look for fresh, undried shell beans at your Farmers Market. Many varities are in season during the late autumn months. But dried beans are good as long as they are soaked and extra care is taken in cooking. Quality canned beans are not impossible to find either. Use your judgement, I’d rather see this dish made with good canned beans than dry, chalky beans that were undercooked. Because when it come to beans– cooking them just right is the key to their success.

Marinated Shell Beans with Roasted Tomatoes

Print This Recipe Total time Yield 6Source Inspired by MozzaPublished

Ingredients

  • 1 pound fresh shell beans in any combination, such as borlotti, black eyed peas, christmas lima, flageolet, cranberry
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt, plus more for tomatoes
  • 1 pound cherry tomatoes
  • ½ cup flat leaf parsley, leaves only, chopped
  • ¼ cup fresh oregano, leaves only, chopped
  • ½ cup lemon vinaigrette

Directions

Put each type of bean in a separate saucepan and cover by 2 inches with water. Bring the water to a boil over high heat, add 1 tablespoon salt to each pot and reduce the heat to a simmer. Cook until the beans are tender, but are not so soft as to be mushy. Between 20 and 45 minutes. Add more water while cooking if necessary. Each type of bean will require a different cooking time so monitor them closely. When cooked turn the heat off and let the beans cool completely in the water.

Meanwhile. Adjust oven rack to the center postition, then preheat to 300 degress F.

In a medium bowl, roll the tomatoes in 1 tablespoon of olive oil and a big pinch of salt. Place a wire rack onto a baking sheet and spread the tomatoes out onto the wire rack in a single layer. Place in the oven and roast until the skins are shrivled but they are still plump and moist, about 1 hour and 15 minutes. Remove from oven and let the tomatoes cool to room temperature.

Combine the cooked, cool beans in a large mixing bowl. Add the parsley, oregano and the vinaigrette. Season with salt and pepper, then carefully stir the beans to combine the flavors. Let the beans sit and marinate at least an hour. Transfer to a serving plate, top with roasted tomatoes and more black pepper to taste. Serve at room temperature.