Butter Bean Recipes, Hearty Salads, White Bean Recipes -
Big Beans + Tomato Vinaigrette
Servings
2-3
Author:
Bon Appetit
Ingredients
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300g cherry tomatoes or 300g cups chopped heirloom or beefsteak tomatoes
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1 garlic clove, crushed
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3 Tbsp. red wine vinegar
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⅓ cup extra-virgin olive oil, plus more for drizzling
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Flaked Sea Salt like Halen Mon or Maldon
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1 x 660g jar of Queen Butter Beans
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Bunch of basil, leaves removed
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2 tsp Mild chilli flakes
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900g of assorted heirloom tomatoes (we like Isle of Wight)
For the vinaigrette
For the salad
Directions
Blend cherry tomatoes in a blender or nutribullet. Transfer to a small bowl and stir in garlic, vinegar, and ⅓ cup oil; season with salt. Let sit 15–20 minutes, then pluck out garlic.
Transfer drained Queen Butter 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.
