This recipe starts with dried beans. You can use canned, but I wouldn't recommend it. The slow cooked beans have a taste and texture that cannot be duplicated and the warm beans married with the raw greens creates magic. I really love this dish. Merry Christmas everyone!
White Beans, Arugula & Sun Dried Tomatoes
1 cup dried white beans
2 tablespoons sea salt
1 teaspoon whole black peppercorns
1/4 cup red wine vinegar
4 oz sundried tomatoes packed in olive oil, thinly sliced
1/2 red onion, diced
1 clove garlic, minced
1/2-1 teaspoon dried red pepper flakes
1/2 cup extra virgin olive oil, plus more for drizzling
1/4 cup red wine vinegar
2 cups baby Arugula
2 tablespoons toasted pine nuts
freshly ground black pepper
1/4 cup shredded parmigiano-reggiano
Add the first 4 ingredients to a large bowl. Cover beans with 6 cups of water and allow to soak 12 hours or overnight.
After the beans have completed the soaking process, drain and add to a large stock pot. Cover with 4 inches of water and bring to a boil. Reduce the heat to high simmer and cook until beans are tender. Note, cooking time depends on the freshness of your beans. This could take anywhere from 1 hour to several hours so plan accordingly. Check beans frequently to ensure they remain covered with water. Add more water if necessary. When beans are cooked, remove from heat and drain.
Add tomatoes, onion, garlic, 1/2 teaspoon red pepper flakes, olive oil, red wine vinegar and a pinch each salt & pepper to a large bowl. Whisk to combine. Stir in arugula. Pour warm beans over greens and toss allowing arugula to wilt. Taste and adjust seasonings if necessary. Add remaining red pepper flakes if you want a bit more heat. Sprinkle additional olive oil, pine nuts and Parmigiano-Reggiano over beans and serve warm or at room temperature.
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