Beans with Italian-style salsa verde

Last December, we teamed up with our friends at Scopus Vineyard to bring you our holiday-edition Timeless Table set – featuring our Classic Flat White and Flageolet, their just-harvested olive oil, and a printed card with a cherished family recipe. The set sold out within days, but now we’re thrilled to share that recipe – beans with Italian-style sales verde – for everyone to enjoy!

Beans topped with a vibrant salsa verde is a great springtime meal: simple, fresh, and endlessly versatile. The extra sauce is a dream spooned over grilled meats, seafood, veggies – or just more beans. Feel free to follow the recipe exactly or swap in whatever herbs are on hand or thriving in your garden. And don’t forget the crusty bread for dunking!

Featured bean: Classic Flat White and Flageolet

Take 'em from dried to cooked with our guide!

Print the recipe.

Ingredients

• 1 lb Primary Beans Classic Flat White or Flageolet
  
• 2 tbsp peppery olive oil such as Scopus Extra Virgin Olive Oil
  
• 1 leek, white & light green parts, washed well and finely chopped
  
• 3 cloves garlic, sliced
  
• 1 strip of lemon peel
  
• ½ tsp red chili flakes
  
• 1 bay leaf
  
• Coarse salt & black pepper, to taste
  
• Warm crusty bread, for serving

Salsa verde

• 1 clove garlic, smashed into a paste with the back of a spoon
  
• 1 tsp red wine vinegar
  
• Zest and juice of 1 lemon
  
• 1 cup parsley leaves, finely chopped
  
• ½ cup cilantro leaves, finely chopped
  
• 1 tbsp capers, drained and minced (optional)
  
• 1-2 anchovies packed in oil, chopped into a paste (optional)
  
• ¾ cup peppery olive oil such as Scopus Extra Virgin Olive Oil
  

Steps

Cook beans: In a large pot, heat olive oil over medium heat. Add leek and sauté for 5-7 minutes until soft. Stir in garlic, lemon peel, chili flakes, and bay leaf, and sauté for another 1-2 minutes until fragrant. Add 1-½ tsp salt and beans, stirring well. Pour in enough water to cover beans by 1 inch. Bring to a gentle boil, then lower to a slow simmer. Cook until beans are completely tender, adding more water as necessary to keep beans submerged. Season with salt and pepper to taste. Remove bay leaf and lemon peel. Keep warm.

Prepare salsa verde: In a medium mixing bowl, combine garlic paste with red wine vinegar, lemon juice, and zest and let sit for 5 minutes. Add parsley, cilantro, and a big pinch of salt and mix well. Whisk in olive oil gradually, creating a smooth and emulsified sauce. Season with more salt to taste.

Serve and enjoy: Ladle warm beans with some broth into serving bowls, and generously spoon salsa verde on top. Serve with crusty bread.