2 cups cannellini white beans
8 cups cold water
8 cups chicken stock
1 yellow onion, minced
1 carrot, minced
1 celery stalk
1 tablespoon butter
4 tablespoons kosher salt
6 cups ice
1 tablespoon mint leaves
2 ounces blood orange vinegar (purchase online via worldfoods.com or amazon.com)
1/2 cup extra virgin olive oil
Kosher salt, to taste
Fresh cracked black pepper, to taste
1 bunch Italian (or flat leaf) parsley
3 garlic cloves
3 lemons, for zesting
Soak the beans in cold water overnight. This can be done at room temperature or under refrigeration. After 24 hours, remove beans from water and rinse clean. Discard the soaking liquid.
In large, heavy bottom 6-quart stockpot, melt butter over medium heat. Once melted, gently sweat the onion, carrot and celery for 3 minutes.
Add the presoaked white beans to the stockpot and add chicken stock and kosher salt. Bring to simmer and allow to cook until soft. Once soft, turn off the beans and add the ice. Allow the beans to cool completely in the liquid. Once cooled completely, drain beans, dry them and reserve.
Pick all of the leaves from the stems of the parsley. Wash leaves, dry completely and finely mince. Place in paper towel and squeeze to remove as much moisture as possible. Place parsley in small bowl and using a microplane, grate the lemon zest into the parsley, followed by the garlic. Toss to mix thoroughly. Reserve the gremolata as needed. (Will hold for two to three days, if wrapped properly and refrigerated).
To finish the dish, toss the cooled white beans with 1/2 cup of extra virgin olive oil, blood orange vinegar, mint, diced peaches and nectarines, and gremolata. Adjust seasoning as needed with kosher salt and fresh cracked black pepper.
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