Heirloom Tomatoes With Shell Beans Vinaigrette Recipes

HEIRLOOM TOMATOES WITH SHELL BEANS VINAIGRETTE

Heirloom Tomatoes with Shell Beans Vinaigrette image

The term shell bean generally refers to any bean that has to be removed from the pod before eating.

Provided by Fred Thompson

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup chopped sweet onion (such as Vidalia or Maui)
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon plus 1 tablespoon chopped fresh thyme
4 cups shelled fresh or frozen black-eyed peas, crowder peas, or purple hull peas (about 20 ounces)
2 cups low-salt chicken broth
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
4 fresh medium basil leaves, thinly sliced
4 medium heirloom tomatoes (different varieties, if possible), sliced

Steps:

Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occasionally, about 25 minutes. Drain. Transfer to large microwave-safe bowl.
Whisk vinegar and 1/4 cup extra-virgin olive oil in bowl. Season with salt and pepper. Pour over warm peas; toss. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.
Stir basil into peas. Discard bay leaf. Season to taste with salt and pepper.
Arrange tomato slices on platter. Sprinkle with salt and pepper. Spoon warm or room-temperature peas over tomatoes.

BIG BEANS AND TOMATO VINAIGRETTE

Big Beans and Tomato Vinaigrette image

If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break apart in the process.

Provided by Kelly Mariani

Categories Bon Appétit Summer Side Salad Bean Tomato Basil Onion Carrot Garlic Vegetarian Vegan Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Herb Tree Nut Free

Yield 4 servings

Number Of Ingredients 19

Ingredients

Beans:
Handful of oregano sprigs
Handful of thyme sprigs
2 bay leaves
8 oz. dried butter beans, rinsed, soaked overnight if possible
1 medium onion, halved
1 large carrot, scrubbed, coarsely chopped
Kosher salt
1/4 cup extra-virgin olive oil
Vinaigrette and assembly:
10 oz. cherry tomatoes or 1 1/2 cups chopped heirloom or beefsteak tomatoes
1 garlic clove, smashed
3 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
2 lb. assorted heirloom, beefsteak and/or cherry tomatoes
Freshly ground black pepper
Handful of basil leaves
Mild red pepper flakes (such as Aleppo-style or Maras)

Steps:

Beans:
Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
Vinaigrette and assembly:
Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

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Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occasionally, about 25 minutes. Drain. Transfer to large microwave-safe bowl.
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