Heirloom Tomatoes with Shell Beans Vinaigrette

Ingredients for Heirloom Tomatoes with Shell Beans Vinaigrette

• 1 tablespoon olive oil

• 240ml chopped sweet onion (such as Vidalia or Maui)

• 4 garlic cloves, minced

• 1 bay leaf

• 1/2 teaspoons plus 1 tablespoon chopped fresh thyme

• 950ml shelled fresh or frozen black-eyed peas, crowder peas, or purple hull peas (about 575g )

• 475ml low-salt chicken broth

• 60ml 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

How to make Heirloom Tomatoes with Shell Beans Vinaigrette

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 teaspoons 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 60ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.