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1
2 cups dried white beans, such as cannellini (see Note), soaked overnight and drained
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2
1 small onion, halved
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3
1 bay leaf
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4
1 large thyme sprig
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5
Kosher salt
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6
2 pounds haricots verts, trimmed
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7
2 large shallots, minced
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8
2 garlic cloves, minced
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9
1 tablespoon Dijon mustard
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10
2 tablespoons sherry vinegar
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11
2 tablespoons red wine vinegar
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12
1/2 cup extra-virgin olive oil
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13
Freshly ground pepper
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14
1/4 cup chopped parsley
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15
In a large pot, cover the dried beans with 3 inches of water. Add the onion, bay leaf and thyme and bring to a boil. Simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour and 15 minutes. Add more water as needed to maintain the water level. Add 2 teaspoons of salt and remove the pot from the heat. Let the beans cool in the cooking water.
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16
In a large pot of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans and spread them on a large rimmed baking sheet to cool.
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17
In a small bowl, combine the shallots, garlic, mustard and both vinegars. Add a pinch of salt and let the vinaigrette stand for 10 minutes. Whisk in the olive oil and season with salt and pepper.
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18
Drain the dried beans and discard the onion, bay leaf and thyme. Transfer the beans to a large bowl and add the haricots verts. Add the vinaigrette and toss well. Season with salt and pepper and transfer to a platter. Sprinkle with the parsley and serve.
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19
MAKE AHEAD
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20
The dried beans can be prepared through Step 1 and refrigerated in their liquid overnight.
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21
NOTES
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22
Although dried beans will last for years, the newer the crop, the more delicious the beans are and the more evenly they cook. So it's best to buy from a trusted source, like Rancho Gordo, and cook the beans soon after buying.
