Warm Cannellini Bean and Herb Salad
– serves 4 –
Adapted from Verdura: Vegetables Italian Style
2 14 oz cans cannellini or other white beans, rinsed and drained, about 3 cups
1/2 cup extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
1/4 cup chopped Italian parsley
Handful basil leaves, chopped
1-2 teaspoons finely chopped fresh rosemary leaves
4 large sage leaves, finely chopped
salt and pepper
Juice of 1 lemon (I often add zest as well)
1/2 cup good oil cured black olives (optional)
Large handful cooked shrimp (optional)
1. In large sauté pan combine oil, garlic and herbs. Warm over very low heat for about 4 min, or until the garlic and herbs release their aroma.
2. Add the beans (and shrimp if using), salt and pepper to taste, and toss gently. Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 min.
3. Remove from the heat and add the lemon juice. Toss very gently, place on a serving platter, and surround with black olives.