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.


  • 1 pound dried cannellini beans

  • Finely grated zest of 6 lemons (1/4 cup)

  • 3 garlic cloves, minced

  • ¼ cup finely chopped fresh flat-leaf parsley

  • 2 medium shallots, finely chopped

  • ¼ cup extra-virgin olive oil

  • 2 teaspoons coarse salt

  • ½ 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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