White Warm Bean Cucumber Recipe
Make White Warm Bean Cucumber Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Warm White Bean Salad
Cucumber & Fresh Elements
Finishes
Method
Warm White Bean Salad
Sauté aromatics
Heat a large skillet over medium heat. Add 2 tablespoons of the olive oil. When the oil shimmers, add the thinly sliced garlic and minced shallot. Sauté gently for 1–1 1/2 minutes, stirring, until fragrant and just starting to soften but not brown.
Warm the beans
Add the drained and rinsed cannellini beans to the skillet and stir to coat in the oil and aromatics. Pour in the vegetable or chicken stock (1/4 cup) and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally, until the beans are warmed through and have absorbed a little of the liquid.
Season the beans
Add the lemon juice, lemon zest, fresh thyme leaves, 3/4 tsp Kosher salt and 1/2 tsp freshly ground black pepper. Stir and cook for another 1 minute to marry flavors. Taste and adjust seasoning if needed. Remove skillet from heat; keep beans warm.
Cucumber & Fresh Elements
Prepare cucumber
While the beans warm, thinly slice the English cucumber on a bias. Place slices in a medium bowl and sprinkle with 1 teaspoon red wine vinegar and a pinch (about 1/8 tsp) of salt. Toss and let sit 3–5 minutes to slightly soften and release water.
Combine herbs
Add the chopped parsley and dill to the cucumbers and toss gently. This creates a fresh, crisp counterpoint to the warm beans.
Finish cucumbers
Give the cucumber mixture a quick taste and adjust vinegar or salt as desired. If cucumbers released excess water, drain off a little before plating so the salad doesn't get soggy.
Assembly & Finishes
Assemble
Spoon the warm beans onto a shallow serving bowl or individual plates. Arrange the dressed cucumber and herb mixture either on top of or alongside the beans so you have both warm and cool elements in each bite.
Add optional finishes
Scatter the crumbled feta (if using) and toasted pine nuts or chopped walnuts over the salad. Drizzle the remaining 1 tablespoon plus 1 teaspoon of olive oil (use 1 tablespoon for cooking already used; finish with the reserved 1 teaspoon) over the top and add a few microgreens or baby arugula for color and bite.
Final seasoning
Taste and adjust with additional salt, pepper or a squeeze of lemon if desired. Serve immediately while the beans are still warm and cucumbers are cool and crisp.