This is a postscript to yesterday's Gourmet on a Hot Plate column, because this morning I came across a recipe that was floating in the back of my mind but I couldn't quite bring forward. It's for beans with vinaigrette on toast--sort of like a marinated bean salad.
1 shallot
3 Tbsp. white wine vinegar
1/2 c. finely chopped herbs--cilantro, parsley, chives, basil, dill, etc.
1/3 c. olive oil
2 15-oz. cans beans, drained and rinsed - black-eyed peas, pinto, navy, black or a mixture
1 tsp. Aleppo-style pepper
Salt
Chop the shallot and marinate in vinegar. In a separate, larger bowl, cover herbs with olive oil. Add the beans and paper. Salt to taste, and add shallot/vinegar mixture. Gently toss to combine. Serve well chilled on toast of your choice. The bean mixture will keep in the refrigerator several days.
1 shallot
3 Tbsp. white wine vinegar
1/2 c. finely chopped herbs--cilantro, parsley, chives, basil, dill, etc.
1/3 c. olive oil
2 15-oz. cans beans, drained and rinsed - black-eyed peas, pinto, navy, black or a mixture
1 tsp. Aleppo-style pepper
Salt
Chop the shallot and marinate in vinegar. In a separate, larger bowl, cover herbs with olive oil. Add the beans and paper. Salt to taste, and add shallot/vinegar mixture. Gently toss to combine. Serve well chilled on toast of your choice. The bean mixture will keep in the refrigerator several days.
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