Beans with Parmesan & Garlic Vinaigrette

Use any bean in this delicious dish. It is wonderful served warm or cold! Plan ahead for soaking and cooking the beans, otherwise it is a simple prepartation!

In the farmstand: dry beans, carrots, celery, onion, parsley, garlic


  • 3 cups dry beans soaked overnight and cooked
  • 2 carrots
  • 2 stalks celery
  • 1 onion peeled and studded with 2-4 cloves
  • 1 bunch fresh herbs of choice tied together in a bouquet garni
  • salt to taste
  • parmesan cheese
  • parsley chopped
  • 3 cloves garlic minced to a paste
  • 2 Tb lemon juice
  • salt and pepper to taste
  • 6 Tb olive oil


Rinse the beans well and place them in a large bowl for soaking. Cover with plenty of cold water and soak overnight. Drain and rinse well.

Put the beans in a large stockpot; add the vegetables and herbs and 10-12 cups cold water. Bring to a hearty simmer over high heat, and then reduce the heat to a low simmer. Cook until the beans are just tender, about 45 minutes to 1 hour depending on how you like them. Remove from heat, season to taste with salt and let cool in the liquid with the vegetables.

Combine the garlic, lemon juice, and salt and pepper in a bowl. Gradually whisk in the olive oil. Taste and adjust the seasoning to your palette.

To serve, drain the beans and place in a large pan over low heat. Add the above vinaigrette and gently warm. Plate on a platter and top with shavings of Parmesan and chopped parsley.

Feel free to experiment with any additions or substitutions you may like. Add some local bacon, caramelized onions, serve over greens. With such a simple recipe, you can take it any way you would like.

photo credit:

Appetizer/Sides Entree beans dry beans fall side garlic gluten-free summer side

← Older

Newer →