This
is a recipe from America’s Test Kitchen, The Complete Mediterranean Cookbook,
that I recently purchased. It’s filled with some wonderful recipes and is great
for anyone that wants to eat healthy. I served this at a party recently and it
was a hit!
Serves
6 - 8
Ingredients:
1/4 cup extra-virgin olive oil
3 garlic
cloves, peeled and smashed
2 15-oz. cans
Cannellini beans, drained and rinsed (I used Goya brand)
Salt and
peppter
2 tspn
sherry vinegar
1 small shallot,
minced
1 cup quartered
grape tomatoes
1/2 cup fresh
basil, chopped
1/3 cup kalamata
olives, chopped
Directions:
Cook 1
tablespoon of olive oil and garlic in a medium saucepan over medium heat,
stirring often, until the garlic turns golden but not brown, about 3 minutes*. Add
the beans, 2 cups of water, and 1 teaspoon of salt and bring to a simmer.
Remove from heat, cover, and let sit for 20 minutes.
Combine the
vinegar and minced shallots in a serving bowl and let sit for 20 minutes.
Drain the beans
and remove the garlic. Add the beans to the serving bowl, along with the
remaining olive oil, tomatoes, basil and kalamata olives. Season with salt and
pepper; stir gently to combine. Let sit at room temperature for 20 minutes
before serving.
My Notes:
This really served closer to 10 to 12 people.
I only used about 10 basil leaves.
*The recipe
says to remove the garlic, but after cooking it in the olive oil, I chopped
them and added it back to the pot to simmer with the beans.
The sherry
vinegar I purchased is made with aged California sherry vinegar and apricot
juice. This was the only one I found in the store (Harris Teeter) but it worked
out great.
