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1
Prepare your beans by soaking them overnight. (I find you need a minimum of 10 hours for large beans to properly soak.)
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2
To cook the beans boil them in a pot, uncovered. Be sure that the water level is above the beans at all times. Once the beans come to a boil lower them to a simmer and put a cover on them. Cook for 1-2 hours or until fully soft. (Note the texture of these beans will remain somewhat firm and they'll have a nuttly kind of consistency but should not be hard to bite in the least.)
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3
Drain and rinse beans. (If you're using canned beans, begin the recipe here.)
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4
Pour olive oil into large skillet set to medium heat. Be sure there is enough oil to coat the pan. (Add more if necessary.)
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5
Add in minced/pressed garlic (yes, ALL of it!) to the pan and heat. You want to release the flavor and lower the bite of the garlic but you don't want it to brown. (Approx. 1-2 minutes)
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6
Add the salt to the garlic and stir. If you want to add some heat to your recipe, drop in a pinch of red pepper flakes now. (When I'm making this for kids I omit this, for adults I use it. It's a crowd pleaser both ways.)
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7
Next add the cooked beans and be sure to coat with olive oil, garlic and spice mixture while stirring continuously.
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8
Remove from heat and let stand for 5-10 minutes before serving. (Serve as is, over couscous or quinoa, or atop greens.)
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9
Toss the diced tomato, mozzarella, and warm beans into a salad bowl and add olive oil and vinegar.
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10
Top with basil. (Additional salt and pepper should be added according to taste.)
