Giant White Beans with Vegetables and Pickled Pepper Vinaigrette

Giant White Beans with Vegetables and Pickled Pepper Vinaigrette

Recipe Rating: 3.48016
Serves 14 to 16
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.
  • 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
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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 1 to 1 1/2 hours or until beans are tender. 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: Serving size: about 1/3 cup, 100 calories (45 from fat), 5g total fat, 0.5g saturated fat, 55mg sodium, 10g carbohydrates, (3 g dietary fiber, 2g sugar), 3g protein.
Special Diets: 

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. See our Terms of Service.