Tuscan white bean and tomato salad

When it comes to recipes, we’ve learned to never underestimate simplicity. One of our favorite side dishes, for example, is inspired by a super simple recipe we tried at Ristorante Italia in the Tuscan town of Poggibonsi. I had ordered a Peposo meat stew that came with a steamy bowl of saucy beans. Not potatoes. Not rice. But beans. The server said it was the perfect complement to a heavy meat dish. She was right!

It was creamy and filling like any other starch. The beans were beautifully cooked in tomatoes that had been fried in olive oil, and everything came together with local herbs and a splash of lemon. Did I mention this is also gluten free and super nutritious? The best part is that anybody can do this recipe with a few affordable ingredients. Here’s our version.

Tuscan white bean and tomato salad – Ingredients:
  • 3 Cups of cooked white beans 
  • 4 Small tomatoes, diced, seeds removed
  • 2 Garlic, minced
  • ½ Cup of scallions, chopped
  • ½ Cup of shallot, diced
  • Olive oil to taste
  • Salt and pepper to taste
  • ½ Teaspoon of chili flakes
  • ¼ Cup of fresh parsley, minced
  • 2 Teaspoons of white wine vinegar
  • ½ Cup of freshly graded parmesan
  • ½ Lemon
  1. Sauté half of the tomatoes in about ¼ cup of oil until saucy. 
  2. Add the garlic and onions and cook for about 2 minutes. 
  3. Add the beans and the rest of the tomatoes, the spices, the vinegar and the lemon juice. Season to taste. 
  4. Add the scallions. Mix carefully and add the parsley. Serve with parmesan and another drizzle of olive oil.

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