Cannellini Beans with Tomatoes and Basil
Procedure
Chef Critique - Good textures, good flavor
My Critique - Pretty good, would be nice for the spring/summer
Group Critique - Pretty good
- 1 Drain and rinse the beans. Cover generously with cold water. Add the bay leaf and herb sprigs.
- 2 Bring to a boil, reduce to a simmer, and cook 20 to 25 minutes or until tender and begin to open.
- 3 Blanch the onion in boiling water for 15 seconds. Remove and toss with the Champagne vinegar.
- 4 Combine the red wine vinegar, lemon zest, garlic, 3/4 teaspoon (4 g) salt, and 1/4 teaspoon (1 g) pepper; whisk in the oil.
- 5 Drain the beans and toss immediately with the vinaigrette. The hot beans will soak up the flavors. Let cool.
- 6 Add the tomatoes, onion, and basil to beans. Marinate for 1 to 2 hours.
- 7 Correct seasoning and serve at room temperature.
Chef Critique - Good textures, good flavor
My Critique - Pretty good, would be nice for the spring/summer
Group Critique - Pretty good