Big beans with tomato vinaigrette recipe for a tasty meal

Ingredients for Big beans and tomato vinaigrette

• Handful of oregano sprigs

• Handful of thyme sprigs

• 2 bay leaves

• 225 g dried butter beans, rinsed, soaked overnight if possible

• 1 medium onion, halved

• 1 large carrot, scrubbed, coarsely chopped

• Kosher salt (to taste)

• 60 ml extra-virgin olive oil

• 300 g cherry tomatoes or 225 g chopped heirloom or beefsteak tomatoes

• 1 garlic clove, smashed

• 45 ml red wine vinegar

• 80 ml extra-virgin olive oil, plus more for drizzling

• Kosher salt (to taste)

• 900 g assorted heirloom, beefsteak and/or cherry tomatoes

• Freshly ground black pepper (to taste)

• Handful of basil leaves

• Mild red pepper flakes (such as Aleppo-style or Maras)

How to make Big beans and tomato vinaigrette

1. Tie together the oregano, thyme, and bay leaves using kitchen twine.

2. Combine the beans, onion, carrot, and tied herbs in a medium pot.

3. Pour in enough water to cover the beans by about 10 cm and bring to a very gentle simmer over medium-high heat.

4. Immediately reduce the heat and cook at the barest of simmers, stirring very little, until the beans are creamy and tender in the centre but not falling apart or mushy, about 1.5 hours. This may take longer depending on the beans. The key is to avoid agitating the beans to help them maintain their shape.

5. Remove the pot from the heat and season the beans generously with salt.

6. Gently stir in the oil and let the mixture cool.

7. Drain the beans and discard the onion, carrot, and herbs.

8. Do Ahead: The beans can be prepared up to 2 days in advance. Keep them in the cooking liquid, cover, and chill in the refrigerator.

9. Purée the cherry tomatoes in a blender until smooth.

10. Transfer the purée to a small bowl and stir in the garlic, vinegar, and 80 ml of oil; season with salt.

11. Let the mixture sit for 15–20 minutes, then remove the garlic.

12. Transfer the drained beans to a medium bowl and add the vinaigrette; toss gently to coat.

13. Taste the beans and add more salt if needed.

14. Slice, halve, or quarter the heirloom tomatoes and arrange them on a platter or divide among individual plates.

15. Season the tomatoes with salt and pepper, then drizzle with oil.

16. Spoon the beans over the tomatoes, adding plenty of vinaigrette, and top with basil and a few pinches of red pepper flakes.

Disclaimer
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.