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Bean-zanella

Bean-zanella

Try dried heirloom beans—you won't be sorry!

serves 4

11/2 cups high-quality dried beans
1 stalk celery, 1 carrot, 1 clove garlic, 1 small onion (for cooking beans)
1/2 cup olive oil
1/2 cup balsamic vinegar
Salt, pepper, and fresh herbs for serving
4 oz. feta cheese, crumbled
4 slices bread, toasted and cubed

Soak beans overnight. Rinse beans and add them to a 4-quart saucepan with carrot, celery, garlic, and onion. Cover with water nearly to the top of the pot and bring to boil. Reduce heat and simmer, partially covered, for 1 hour or until beans are creamy without falling apart. Remove from heat.

Serve beans with a bit of broth. Top the beans with a glug of olive oil, balsamic vinegar, and salt and pepper. Add feta and cubed toast; top with fresh herbs.

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