Recipe: Tuscan-Style White Beans and Tuna Salad

TUSCAN-STYLE WHITE BEANS AND TUNA SALAD

4 cups cooked cannellini beans (recipe follows)
2 cans (6 ounces each) good quality tuna packed in olive oil
1/2 cup thinly sliced red onions
Olive oil
Salt and freshly ground black pepper (to taste)
2 tablespoons minced flat-leaf parsley
3 tablespoons crumbled goat cheese

Toss the beans with the tuna and red onions. Drizzle with olive oil and season with salt and pepper. Garnish with the parsley and goat cheese. Serve at room temperature.

Makes 6 servings

BASIC WHITE BEANS
Makes about 8 servings

1 pound dried cannellini beans
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
About 4 sage leaves
4 black peppercorns
Salt and freshly ground black pepper to taste

Rinse the beans in cold water and discard any blemished ones. Put the beans in a large glass or earthenware bowl and cover with cool water. Let soak for 4 to 8 hours then drain.

Combine the beans with about 12 cups water, 2 tablespoons of the olive oil, the garlic, sage and peppercorns. Cover and bring to a gentle boil over medium heat and simmer for 1 hour.

Season with salt and reduce the heat to medium-low. Simmer, stirring occasionally, until the beans are tender, about 1 hour and up to 2 hours.

Remove from the heat and allow to cool in the pot. When ready to serve reheat the beans with the cooking liquid, then drain and season to taste with salt and pepper. Drizzle the beans with the remaining 2 tablespoons of olive oil.

Adapted from source: Saveur magazine, November 2000