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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


  1. 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.

  2. 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.

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