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Meyer Lemon and Gigante Bean Open Faced Sandwiches
[Photograph: Carrie Vasios]
Creamy gigante beans are tossed with a bright Meyer lemon vinaigrette and served over crunchy, toasted pain au levain.
Adapted from Food and Wine.
About This Recipe
| Yield: | serves 4 |
| Active time: | 15 minutes |
| Total time: | 45 minutes |
| This recipe appears in: | Serious Entertaining: Cheap and Easy Do-Ahead Lunch |
Ingredients
- 1 15 ounce can gigante or butter beans, rinsed
- 1/2 cup chopped onion
- 3 tablespoons Meyer lemon juice
- 1 1/2 teaspoons Meyer lemon zest
- 1 tablespoon champagne vinegar
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- Salt
- Pepper
- 1/4 cup chopped parsley
- 4 1-inch slices pain au levain or other rustic bread, toasted
Procedures
-
1
Bring a small saucepan of water to a boil. Drop in onions and blanch for 1 minute, then drain.
-
2
In a large bowl, whisk together lemon juice, lemon zest, vinegar, and olive oil.
-
3
Add onions and beans to dressing and toss to combine. Season with salt and pepper.
-
4
Let beans stand for at least 30 minutes while flavors develop. If making the night before, keep beans in refrigerator and bring back to room temperature before serving.
-
5
Just before serving, toast slices of bread. Toss beans with parsley.
-
6
Top each slice of bread with beans, making sure to drizzle any extra olive oil from the bottom of the bowl over the sandwich.