Silky smooth beans cooked with lemon peel are combined with parsley and lemon olive oil before being topped with bits of goat cheese for this summer favorite. We love it with a crusty bread to sop of all of the lemony goodness.
Serve this chilled bean salad as a side dish or a vegetarian main dish with some crusty bread. It's amazing with a chilled glass of Sancerre or Sauvignon Blanc.
Old Indian Woman is one of our all time favorite bean varieties. They are silky in texture with thin skins and a flavor that will knock your bean loving socks off. You can substitute Flor De Junio and Flor De Mayo and even Peruviana beans but by far our favorite is Old Indian Woman.
You can prepare the beans in a pressure cooker to keep your kitchen cool, but if you don't have one you can cook them overnight in a slow cooker, taking advantage of cooler evening temps.
Ingredients:
- 1/2 pound of Old Indian Woman Beans
- 2 Cloves of Garlic (minced)
- 1 Lemon
- 3 Tablespoons of Parsley (chopped)
- Goat Cheese
- 1/4 cup Eureka Lemon Crush Olive Oil
- Salt and Pepper
- A crusty baguette
Directions:
- Using a vegetable peeler, cut a 3-4 inch strip of yellow peel from the lemon.
- Thoroughly rinse the beans and place in the bottom of a pressure cooker or slow cooker.
- Add the lemon peel, 2 teaspoons of salt, garlic and enough water to cover the beans by 2 inches.
- In a pressure cooker, cook on high for 30 minutes. In a slow cooker set to low and cook overnight.
- Chill the beans in their cooking liquid for at least 20 minutes but up to 2 days.
- Cut the lemon in half and in a small bowl combine the juice of half a lemon with the Lemon Olive Oil. Add the beans to the lemon olive oil dressing.
- Tear the baguette into rough, rustic pieces and arrange in a large shallow bowl or platter.
- With a fork, place chunks of goat cheese around the plate.
- Scatter the chilled beans and lemon dressing on top.
- Top with parsley and sprinkle with freshly cracked pepper and flaky sea salt like Pacific Flake Sea Salt.
