White Beans with Gremolata
Gremolata is a garnish made from chopped parsley, garlic, and lemon zest. It is traditionally served with rich osso buco, but here we have stirred it into beans for a refreshing accompaniment to Roasted Poussin.
- Servings: 6
Source: Martha Stewart Living, December 2001
- 1 pound dried cannellini beans
- Finely grated zest of 6 lemons (1/4 cup)
- 3 garlic cloves, minced
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 medium shallots, finely chopped
- 1/4 cup extra-virgin olive oil
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 pint cherry or grape tomatoes, quartered
Place beans in a large pan; cover with water by 2 inches; soak overnight. Drain beans; return to pan. Cover with water by 2 inches; bring to a boil. Reduce to a simmer; cook until beans are tender, adding water if necessary, about 1 hour. Drain and transfer to a bowl to cool.
Meanwhile, combine zest, garlic, parsley, and shallots in a bowl. Stir in olive oil, salt, and pepper. Stir gremolata mixture into cooled beans; let sit 1 hour for flavors to blend. Stir in tomatoes, and serve.