Tomato and Fresh Shell Bean Salad

This wonderful salad introduced me to the idea of cooking with fresh shell beans, and boy am I glad it did!  

 

Many shell beans are the "just-picked" versions of beans that we normally use in dried form.  But compared to dried beans, fresh beans have a wonderfully creamy texture, are quite easy to prepare (no soaking required), and they cook in no time.  Fresh beans do need to be removed from their shell, but this is an easy task, especially when done on a lazy Sunday afternoon over casual conversation.  (Not feeling especially chatty?  Consider the task an act of "mindfulness.")  Fresh beans are available in the late summer/early fall at many farmer's markets.  I recently bought some from Berried Treasures at the farmer's market in Union Square.  These beans might not catch your eye in the market, unless you are in the know (and you are now in the know!).  I usually look for pods that look a little bit dried out, which is a sign that beans inside are plump and ripe.  But the stem should still be green, which is a sign that the bean was recently picked.  Fresh beans can be stored in a paper bag for a few days in the fridge.

These unassuming beans should not be overlooked.

Recipes adapted from: David Lebovitz's Fresh Tomato and Shelling Bean Salad and his Basil Vinaigrette

Ingredients for the salad:

• 2/3 to 1 cup of shelling beans, shucked (you could substitute fresh beans for dried or canned Great Northern beans, but where's the fun in that?!)
• 4 small tomatoes
• salt
• a bay leaf or a few branches of thyme (optional)
• microgreens, for serving (optional; I prefer a slightly peppery mix)
• basil vinaigrette (see below)
• french baguette, for serving

Serves 2.


Directions:

1. In a small  saucepan, bring water to a boil, then add a dash of salt. 
2. Add the beans and optional herbs to the pan.
3. Reduce the heat to a low boil and cook the beans for 20-35 min with the lid ajar, until the beans are tender. At the 20 min mark, check the beans every 3 to 5 min to be sure that they do not overcook.  
4. Quarter the tomatoes, and cut each quarter in half; place in large mixing bowl.
5. When fully cooked, drain the beans and, while they are slightly warm, place them in the bowl with the tomatoes; toss gently with the basil vinaigrette.
6. Divide the salad onto 2 plates.  Dress with microgreens and a healthy drizzle or two (or three) of extra vinaigrette.  Serve with a french baguette (which is particularly good when used to "mop up" the extra vinaigrette). 
   

Fresh beans are wonderfully creamy,
and they cook much faster than dried bean.

Ingredients for the basil vinaigrette:

• 1/2 cup extra virgin olive oil
• 1 1/2 tbsp red (or white) wine vinegar
• 1 tbsp water
• 1 small shallot, or 1 garlic clove, peeled and sliced
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 3 or 4 cups loosely packed fresh basil leaves

Directions:

1. Place olive oil, vinegar, water, shallot or garlic, mustard, and salt in the blender.
2. Coarsely chop the basil leaves; place in blender.  (Don't let the basil sit once you cut it, or it will begin to discolor.)
3. Cover the blender and mix on high-speed until the vinaigrette is smooth. If the dressing is too thick, add a little more olive oil (or water) to thin it out. 

Basil Vinaigrette (i.e., green gold!).

I cannot stop eating this salad -- the "richness" of the beans, the classic pairing of the basil vinaigrette with the fresh flavor of the tomatoes, the bread, the vinaigrette, and the spicy microgreens -- I just can't.  It's divine, and it's even better when served with a lovely bubbly rosé.  It's also extremely easy to throw together if you make the dressing in advance.  As an extra bonus, the dressing is a great way to use up extra basil, and it stores well in the fridge for about a week (just bring it to room temperature before you serve it).  So, really, there are no excuses!  Enjoy!