Servings: 6-8
Use the biggest white beans you can find. I like fat Emergo beans; they’re creamy and mellow, with a rich, nutty flavor.
Ingredients
1 cup large white beans, such as Emergo or Great Northern, well rinsed (soaked and drained, if you like)
Several sprigs fresh thyme
1 large clove garlic, smashed
1 small yellow onion, cut in half
1 small carrot, cut into several pieces
Salt
1 large shallot, finely chopped
2 salt-packed anchovies, filleted, (or 4 oil-packed anchovy fillets), rinsed, patted dry, and finely chopped 3 Tbs. red-wine vinegar
Freshly ground black pepper
½ cup extra-virgin olive oil
1 lb. cherry tomatoes, cut into quarters
1 lb. haricots verts or regular green beans, trimmed and cut into pieces if large
½ cup chopped fresh basil
Directions
In a deep, heavy-based pot, cover the beans with 6 to 8 cups cold water. Add the thyme, garlic, onion, carrot, and 1 tsp. salt. Bring to a boil over high heat. Reduce the heat to a gentle simmer, skimming any foam that rises to the surface. Cover and cook until the beans are tender, about 90 min.; let cool in the broth. (Refrigerate the beans in the broth if holding for more than a few hours; bring to room temperature before assembling the salad.)
In a large serving bowl, combine the shallot, anchovies, vinegar, ½ tsp. salt, and ¼ tsp. pepper. Whisk in the olive oil until well combined. Drain the white beans and add them and the tomatoes to the bowl. Toss until the vegetables are well coated with the dressing. Let stand at room temperature for 2 to 4 hours.
Cook the green beans in a large pot of boiling salted water until tender, about 5 min. Drain and spread on paper towels to cool. When ready to serve, add the cooled green beans and then the basil to the white beans, tossing well after each addition. Taste and add salt and pepper if needed.