Big Beans And Tomato Vinaigrette Recipes

Steps:

• Beans:
• Tie together oregano, thyme, and bay leaves with kitchen twine. Combine beans, onion, carrot, and herbs in a medium pot. Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat. Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans). The key is to not agitate, which will help the beans maintain their shape. Remove pot from heat; season beans aggressively with salt. Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and herbs.
• Do Ahead: Beans can be made 2 days ahead. Keep in liquid; cover and chill.
• Vinaigrette and assembly:
• Purée cherry tomatoes in a blender. Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit 15-20 minutes, then pluck out garlic.
• Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat. Taste and add more salt if needed.
• Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates. Season with salt and pepper and drizzle with oil. Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
• Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
• Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.