Summer White Bean And Arugula Salad Recipes

Steps:

• In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly., In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.

Steps:

• In the bottom of a pressure cooker, combine beans, 4 cups water, 1 tablespoon oil and 1 teaspoon salt. Cover tightly and bring to high pressure over medium-high heat, about 10 minutes.
• While the beans are cooking, combine the ingredients for the vinaigrette. In a small bowl, combine the vinegar, shallots and a pinch of salt. Check the pressure cooker, adjusting the heat as needed to maintain pressure, for 30 minutes. Drizzle the remaining olive oil into the vinaigrette. Set aside.
• Once the beans have cooked at pressure for 30 minutes, remove from the heat and run the pot under cool, running water to release the pressure. Check the quick release valve to make sure all of the pressure has been released.Carefully open and test the beans. If they are not done, continue to simmer uncovered until they are (usually just another 5 to 10 minutes). If the pan dries out, add more water. Drain the beans and let cool.
• To assemble the salad, add half of the vinaigrette to the cooled beans. Toss gently to coat.In a large bowl, toss together the arugula, remaining vinaigrette and halved tomatoes. Add the grated Pecorino or Manchego cheese. Add the dressed beans. Toss to combine. Finish with optional freshly ground black pepper. Serve immediately.

Steps:

• Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
• Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.