Cannellini Beans With Coppa, Spinach And Mustard Recipe

Name: Cannellini Beans With Coppa, Spinach And Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dried cannellini beans- 3/4 cup, soaked overnight in cold water; Small, tender spinach (or watercress)leaves - 4 handfuls; Thinly sliced coppa or other cured meat - 3 ounces; Basil leaves, the thicker and more pungent the better - a loose handful; FOR THE OLIVES; Extra-virgin olive oil - 6 tablespoons; Red wine vinegar- a generous tablespoon; Smooth Dijon mustard - a generous tablespoon; Fresh thyme leaves- a generous tablespoon, chopped; Black olives - 4 ounces

Servings: persons

Dried cannellini beans- 3/4 cup, soaked overnight in cold water
Small, tender spinach (or watercress)leaves - 4 handfuls
Thinly sliced coppa or other cured meat - 3 ounces
Basil leaves, the thicker and more pungent the better - a loose handful
FOR THE OLIVES
Extra-virgin olive oil - 6 tablespoons
Red wine vinegar- a generous tablespoon
Smooth Dijon mustard - a generous tablespoon
Fresh thyme leaves- a generous tablespoon, chopped
Black olives - 4 ounces

1
Drain the beans, then cook them to tenderness in a large, deep pot of unsalted water. They will take anything from twenty-five to sixty minutes, depending on their age and size. They are ready as soon as you can easily crush them between finger and thumb.
2
Whilst the beans are cooking, mix the olive oil, vinegar and mustard with a fork in a small bowl, then wisk in the chopped thyme and some salt and pepper. The dressing will be thick and creamy. Pit the olives, dropping each one into the mustard dressing as you go. When the beans are ready, drain and toss them with the dressing. Set aside for an hour or so for the flavors to marry.
3
When you are ready to eat, rinse the spinach in cold water and shake it dry, removing all but the very finest stems. Put into a large serving dish. Peel any shreds of skin from the outside of the coppa, then shred the meat into ribbons the width of thick matchsticks. Put them in with the spinach, seperating the strips as you go. Tear the basil into small pieces, scattering it into the dish. Tip the beans, olives and dressing over, fold the ingredients gently together then serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Dried cannellini beans- 3/4 cup, soaked overnight in cold water, Small, tender spinach (or watercress)leaves - 4 handfuls, Thinly sliced coppa or other cured meat - 3 ounces, Basil leaves, the thicker and more pungent the better - a loose handful, and more.

Yes, Cannellini Beans With Coppa, Spinach And Mustard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannellini Beans With Coppa, Spinach And Mustard

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