Giant White Beans with Vegetables and Pickled Pepper Vinaigrette
Serves 14 to 16
Time 30 hr
These giant beans and vegetables marinate in a tangy vinaigrette to create a flavor-packed condiment. Serve with sandwiches, over greens or as part of an antipasto platter.
Special Diets:
Ingredients
- 1/2 pound dried gigante beans or Christmas lima beans
- 1/2 yellow onion, chopped
- 1/2 head cauliflower, cut into florets (about 2 cups)
- 3 large carrots, cut into 1/2-inch slices
- 1/2 cup white wine vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
- 2/3 cup extra-virgin olive oil
- 2 tablespoons finely chopped pepperoncini
Method
Place beans in a large bowl and cover with 2 inches cold water.
Let soak overnight.
Drain beans and place in a large saucepot.
Cover with 4 inches water and add onion.
Bring to a boil.
Reduce heat to medium and simmer until beans are tender, 1 to 1/2 hours.
Drain well.
Steam cauliflower and carrots until tender, 10 to 12 minutes.
Drain well.
In a large bowl, whisk together vinegar, salt and chile flakes.
In a slow, steady stream, whisk in oil until blended.
Stir in pepperoncini.
Add beans and vegetables, and let marinate at least 4 hours or overnight, stirring occasionally.
Nutritional Info:
Per serving: about 1/3 cup, 100 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 55mg sodium, 10g carbohydrates (3g dietary fiber, 2g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 pound dried gigante beans or Christmas lima beans
- 1/2 yellow onion, chopped
- 1/2 head cauliflower, cut into florets (about 2 cups)
- 3 large carrots, cut into 1/2-inch slices
- 1/2 cup white wine vinegar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
- 2/3 cup extra-virgin olive oil
- 2 tablespoons finely chopped pepperoncini