Oliveto'S Tongue Of Fire Beans With Parmesan & Anchovy Vinaigrette Recipe

Name: Oliveto'S Tongue Of Fire Beans With Parmesan & Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dried Tongue of Fire or borlotti (cranberry) beans; 1 small carrot, peeled; 1 celery rib; 1 small yellow onion, peeled, studded with 2 whole cloves; Bouquet garni: fresh thyme sprig, bay leaf and 6 black peppercorns wrapped in a cheesecloth bag; Salt as needed; Parmesan cheese; Chopped parsley; Anchovy Vinaigrette:; 1 tablespoon anchovies, minced to a paste; 1 teaspoon garlic, minced to a paste; 2 tablespoons lemon juice; Salt and freshly ground pepper; 6 tablespoons extra virgin olive oil

Servings: persons

3 cups dried Tongue of Fire or borlotti (cranberry) beans
1 small carrot, peeled
1 celery rib
1 small yellow onion, peeled, studded with 2 whole cloves
Bouquet garni: fresh thyme sprig, bay leaf and 6 black peppercorns wrapped in a cheesecloth bag
Salt as needed
Parmesan cheese
Chopped parsley
Anchovy Vinaigrette:
1 tablespoon anchovies, minced to a paste
1 teaspoon garlic, minced to a paste
2 tablespoons lemon juice
Salt and freshly ground pepper
6 tablespoons extra virgin olive oil

1
Rinse the beans and place in a large bowl. Cover with 12 cups cold water and soak, refrigerated, for about 12 hours. Drain. Put the beans in a large pot; add the carrot, celery, onion, bouquet garni and 12 cups cold water. Bring to a simmer over high heat, reduce heat to maintain a bare simmer and cook until the beans are just tender, about 45 minutes to 1 hour. Remove from heat, season to taste with salt and let cool in the liquid.
2
Anchovy vinaigrette: Combine the anchovies, garlic, lemon juice, and salt and pepper to taste in a bowl. Gradually whisk in the oil. Taste and adjust seasoning. To serve, drain the beans and place in a large skillet. Add the anchovy vinaigrette and reheat over low heat. When warm (not hot), transfer to a serving platter, top with shavings of Parmesan and chopped parsley.
3
PER SERVING: 295 calories, 14 g protein, 41 g carbohydrate, 9 g fat (1 g saturated), 2 mg cholesterol, 65 mg sodium, 10 g fiber.PER SERVING: 295 calories, 14 g protein, 41 g carbohydrate, 9 g fat (1 g saturated), 2 mg cholesterol, 65 mg sodium, 10 g fiber.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 3 cups dried Tongue of Fire or borlotti (cranberry) beans, 1 small carrot, peeled, 1 celery rib, 1 small yellow onion, peeled, studded with 2 whole cloves, and more.

Yes, Oliveto'S Tongue Of Fire Beans With Parmesan & Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oliveto'S Tongue Of Fire Beans With Parmesan & Anchovy Vinaigrette

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