Caputo’s Tuscan White Beans with Red Onions & Salami

1 lb. cannellini beans, soaked for 2 to 3 hours, then drained
6 lg cloves garlic, 4 crushed, 2 minced
1/2 cup sage leaves, tightly packed
1/2 cup red or white wine vinegar
salt and freshly ground black pepper
1/2 medium red onion, cut into thin slivers
4 oz. cacciatore salami, cut into thin sticks
2 Roma tomatoes, peeled, seeded and coarsley chopped
your best extra virgin olive oil

Place the soaked beans in a saucepan and cover by 2 inches with water. Add the crushed garlic and sage. Cook until the beans are tender but not falling apart, about 45 minutes. Drain well, remove sage leaves if desired, then toss the hot beans with the vinegar and minced garlic, seasoning with salt and pepper. Cool to room temperature and fold in the onion, salami and tomato. Just before serving adjust the salt, pepper and vinegar if needed and drizzle with the olive oil. Serve at room temperature.

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