Trending
MOST READ
SAPD Issues Thousands of Tickets for Homelessness

SAPD Issues Thousands of Tickets for Homelessness

News: Data and records obtained by the Current show that between January 1, 2013, and early October of this year the San Antonio... By Alexa Garcia-Ditta and Elaine Wolff 10/22/2014
6 Sinfully Good Grilled Cheese Sandwiches in SA

6 Sinfully Good Grilled Cheese Sandwiches in SA

Food & Drink: Cheesy Jane’s. Multiple locations, cheesyjanes.com. If the name is any indicator, this San Antonio staple doesn’t mess around when it comes to... By Tommie Ethington 10/22/2014
A Closer Look: The ins and outs of a few important races

A Closer Look: The ins and outs of a few important races

News: For more than a year now gubernatorial candidates Wendy Davis and Greg Abbott have dominated airwaves and secured way... By Mark Reagan 10/22/2014
‘Walking the Camino’ Explores a Treacherous Trek Through Spain

‘Walking the Camino’ Explores a Treacherous Trek Through Spain

Screens: In the Middle Ages, pilgrims walked the 500-mile El Camino de Santiago de Compostela as a pilgrimage to the tomb of Apostle St. James. It was an... By Stephen James Ross 10/22/2014
Failure Is Not an Option: George Lopez returns to SA

Failure Is Not an Option: George Lopez returns to SA

Arts & Culture: It is evident comedian George Lopez is still a little sensitive about the on-again, off-again relationship he’s had with television. Whatever the... By Kiko Martínez 10/22/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Flavor

Recipe: Italian White Beans with Stone fruit, Mint and Blood Orange Vinaigrette

Photo: Creative Commons, License: N/A

Creative Commons



Related stories


Serves 8

2 cups cannellini white beans
8 cups cold water
8 cups chicken stock
1 yellow onion, minced
1 carrot, minced
1 celery stalk
1 tablespoon butter
4 tablespoons kosher salt
6 cups ice
1 tablespoon mint leaves
2 ounces blood orange vinegar (purchase online via worldfoods.com or amazon.com)
1/2 cup extra virgin olive oil
8 peaches
8 nectarines
Kosher salt, to taste
Fresh cracked black pepper, to taste

For gremolata:
1 bunch Italian (or flat leaf) parsley
3 garlic cloves
3 lemons, for zesting

Instructions:

Soak the beans in cold water overnight. This can be done at room temperature or under refrigeration. After 24 hours, remove beans from water and rinse clean. Discard the soaking liquid.

In large, heavy bottom 6-quart stockpot, melt butter over medium heat. Once melted, gently sweat the onion, carrot and celery for 3 minutes. 

Add the presoaked white beans to the stockpot and add chicken stock and kosher salt. Bring to simmer and allow to cook until soft.  Once soft, turn off the beans and add the ice. Allow the beans to cool completely in the liquid. Once cooled completely, drain beans, dry them and reserve.

Pick all of the leaves from the stems of the parsley. Wash leaves, dry completely and finely mince. Place in paper towel and squeeze to remove as much moisture as possible. Place parsley in small bowl and using a microplane, grate the lemon zest into the parsley, followed by the garlic. Toss to mix thoroughly. Reserve the gremolata as needed.  (Will hold for two to three days, if wrapped properly and refrigerated).

To finish the dish, toss the cooled white beans with 1/2 cup of extra virgin olive oil, blood orange vinegar, mint, diced peaches and nectarines, and gremolata. Adjust seasoning as needed with kosher salt and fresh cracked black pepper.

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus