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La Belle Cuisine
Onion, White Bean and Tomato Salad
with Olive Croutons
Bon Appetit Archives
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2 quarts water
2 cups dried white beans
3 bay leaves
10 tablespoons olive oil
1 large red onion, coarsely chopped
1 large white onion, coarsely chopped
4 large shallots, quartered
4 garlic cloves, thinly sliced
4 large plum tomatoes, seeded, cubed
1/4 cup fresh lemon juice
1/4 cup chopped fresh basil
Eight 1/2-inch thick baguette slices
1/3 cup olivada*
Combine beans, water and 2 tablespoons oil in a large heavy
stand overnight at room temperature. Bring bean mixture to boil.
heat and simmer until beans are tender, stirring occasionally, about
hour. Drain. Transfer to a large bowl and cool.
Heat 3 tablespoons oil in a heavy large skillet. Add all
and garlic and cook until vegetables are brown and very
45 minutes. Add onion mixture to beans. Cool. Add 3
tomatoes, lemon juice, and basil. Toss gently to combine.
taste with salt and pepper.
Preheat oven to 350 degrees F. Place bread slices on baking
brush with 2 tablespoons olive oil. Bake 10 minutes. Spread with olivada.
*(If unavailable, purée 1/2 cup pitted Kalamata olives in
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