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bean white with olive croutons
by Joan
salads
Ingredients
•2 quarts water
•2 cups dried white bens
•3 bay leaves
•2 tablespoons olive oil
•1 large red onion, 3/4" cubes
•1 large white onions, 3/4" cubes
•4 large shallots, quartered
•4 garlic cloves, thinly sliced
•4 large plum toatoes, seeded, cubed
•1/4 cup lemon juice
•1/4 cup chopped basil
•8 1/2" , ¥
•1 thick baguette slices
•1/3 cup olive paste
Steps
1. BEANS: Combine beans with water, by leaves and oil; let stand
overnight. Bring to boil and simmer until tender, about 1 hour. Drain and
cool.
2. Heat 3 T oil in skillet over mdium heat. Add onions, shallot and
garlic; cook until vegetables are brown and very tender, stirring
occasionally, about 45 minutes. Add onion mixture to beans Cool
3. Add 3T oil, tomtoes, lemon juice and basil; season with salt and
pepper.
4. Oven 350F Brush bread with 2 T oil. Bake until brown. Spread with
olive paste. Divide salad among 4 plates. Arrange croutons on side.
