Marinated White Beans with Celery

I really can’t make up my mind.  I dither back and forth between wanting something warm to battle the cold, and wanting something cold, hoping it will bring warmth.

So I’ll have soup for dinner and then want something fresh for lunch.

This salad I eat plain most often, but it is also great with tuna (just good quality canned tuna) or even shrimp.  This is one of those sides or meals even, that doesn’t really have a recipe.  In fact, I made it simply from a memory.

I remember eating something similar growing up – one of those things that you just know you like, but you can’t place.  I had to call my dad to ask where it even came from, although I know delis all over the country make a white bean salad, the one in my head was specific to Bakersfield.  The celery is a main ingredient and the vinaigrette is really vinegar-y.

I used fresh beans (or really dried, soaked and cooked beans) but you can easily use canned beans if you want – just make sure to  rinse and drain them first.

After that, just mix it all together.  And make quite a bit, as it gets better the longer it sits – and if you make it soon, you can eat it and pretend it’s getting warmer.

PRINT

Marinated White Beans with Celery

Note: The amounts are flexible – just don’t skimp on the vinegar!

Add soaked beans to a heavy pot, add water to cover by 2 inches and bring to a boil.  Lower the heat and skim off any foam; simmer gently for 2 hours or so, until the beans are tender.  Add more water if necessary during the cooking.  Season to taste with salt.  (Do not season with salt too soon, or rumor has it the beans will not get as tender.  I have never tested that theory, as I don’t want to chance it.)

In a small dish, add the garlic and vinegar and let sit for a few minutes while you prepare everything else (slicing celery and chopping parsley).

In a large bowl, add beans, celery, parsley, garlic and vinegar.  Stir to combine.  Add oil 1 T. at a time – stopping once the salad is lightly coated. You may find that it needs more or less than the 3 T. listed.  Add a dash of chile flakes and season with salt and pepper to taste.

The beans get more flavor the longer they marinate, but note that after a while, you may want to add an additional splash of vinegar and/or oil if the beans have soaked up all the liquid.

** Soaked beans:

There are two ways to do it – fast or slow, you can guess which route I usually take.

For the quick-soak:  Wash and pick-over beans, and then add to a large pot with water (at least 3x volume) and bring to a boil.  Let boil for about 2 minutes, remove from heat, and cover; let stand 1 hour.

The no-heat but much longer method (great for in the morning or overnight): Wash and pick-over beans, and then add to a large pot with cool water (at least 3x volume); let soak for 8 hours.