Summer Bean Salad with Herby Green Aioli

Name: Summer Bean Salad with Herby Green Aioli
Prep time: 25 min
Cook time: 145 min
Total time: 170 min
Yield: 3
Ingredients: 1 kg cannellini, butter or pinto beans; 700 g courgettes halved and thickly sliced; 500 g tomatoes halved if small or thickly sliced; 400 ml olive oil or sunflower oil; 75 ml extra-virgin olive oil; 3 egg yolks; 1 garlic bulb cloves bashed and skin removed; 2 clove garlic cloves; 1 red onion, finely sliced; 1 onion cut into quarters; 1 lemon; 1/2 lemon juice; 1 tbsp Dijon mustard; 2 tbsp olive oil; 2 small handfuls of soft herbs , finely chopped; 1 parmesan rind; 1 bunch small bunch of parsley; 1 bunch small bunch of oregano; 1 handful small handful of basil leaves picked

A vibrant and hearty Mediterranean-inspired bean salad featuring slow-cooked beans and sautéed summer vegetables. Topped with a creamy, herb-infused green aioli, it's the perfect side dish or light main for warm weather.

Servings3 Portions

Prep Time25 Mins

Cook Time145 Mins

Difficulty

Intermediate

Ingredients

cannellini, butter or pinto beans
1 kg
courgettes halved and thickly sliced
700 g
tomatoes halved if small or thickly sliced
500 g
olive oil or sunflower oil
400 ml
extra-virgin olive oil
75 ml
egg yolks
3
garlic bulb cloves bashed and skin removed
1
garlic cloves
2 clove
red onion, finely sliced
1
onion cut into quarters
1
lemon
1
lemon juice
0.5
Dijon mustard
1 tbsp
olive oil
2 tbsp
small handfuls of soft herbs , finely chopped
2
parmesan rind
1
small bunch of parsley
1 bunch
small bunch of oregano
1 bunch
small handful of basil leaves picked
1 handful

Step-by-Step Instructions

Place the dried beans in a large saucepan and cover with several inches of cold water. Leave to soak for at least 8 hours, or up to 14 hours for the best texture.

When ready to cook, add 2 tsp of fine sea salt to the pan. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Do not let the water boil vigorously, or the beans will split. Skim off any foam that rises to the surface. Add the parmesan rind (if using), parsley, oregano, bashed garlic bulb, quartered onion, halved lemon, and extra virgin olive oil. Season with a large pinch of salt and pepper. Simmer for 1–2 hours until the beans are tender, ensuring there is always about an inch of water covering them. Once cooked, remove and discard the aromatics and parmesan rind using a slotted spoon. Let the beans cool in their liquid.

Heat 2 tbsp of olive oil in a frying pan over medium heat. Add the sliced red onion and a pinch of salt, cooking for 5–7 minutes until softened. Stir in the courgettes and cook for 10–15 minutes until they are lightly browned but still have a slight bite. Fold the sautéed vegetables, fresh tomatoes, and basil into the cooled beans. Season to taste. This salad can be served immediately or chilled for up to five days.