BEANS, WARM BEAN SALAD (may also be served cold)


This is the recipe we use as a base for many bean dishes. We used this in our April 2012 Dinner Show as is.

In Skillets Dinner Show we make the following changes: 2 cups leaks, whites only cut into circles, soaked in cold water for the 1 cup yellow onion. We use 3 cups of cooked cannellini beans instead of assorted beans.


  • 1/2 cup carrot, small dice

  • 1/2 cup celery, small dice
  • 1 cup yellow onion, diced
  • 4 clove garlic, sliced
  • 3 cups assorted beans, cooked **
  • 2 tablespoons ver jus, or not too tart white wine
  • sea salt as needed
  • 1 Tablespoon parsley, chopped
  • 2-3 cups roasted chicken stock

    **Assorted beans to use cannellini, (white), orca (black & white, pinto (red), cranberry (red), turtle bean or black bean. See this internet site for a comprehensive list of beans.


To brine beans click link.

To cook soaked beans, drain and rinse the soaked beans well. Place into pot and add water just to cover. Bring to simmer and cook for approximately 30 minutes or until beans are tender.

Bean Notes: By using the overnight soak in briny water, fewer nutrients are lost and the beans are creamy on the inside. However, if time is a factor, do a quick soak: place beans in pot, cover with salty water, bring to boil, turn off heat and soak in that water for 1-2 hours, drain, rinse then cook. It is also said that this quick soak method reduces the flatulent causing ingredients of the beans, and that may be a first choice for those who are sensative to this. Remember the quick soak encourages lost of minerals and vitamins and doesn’t give the creamy results that overnight soaking does. (All this from Cook’s Illustrated)

To finish this recipe: Heat oil in large saute pan; add vegetables and cook until aromatic. Add ver jus; add cooked beans, tossing to combine. Adjust seasoning. Add smaller amount of stock; if needed, add more. Cover and simmer 30 minutes. Serve with or without stock. The drained stock may be used for another purpose. If you have leftover beans, add to stock and create a soup for another day “make-over” recipe.


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