Big Beans and Tomato Vinaigrette
Big Beans and Tomato Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Tie together oregano, thyme, and bay leaves with kitchen twine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTie together oregano, thyme, and bay leaves with kitchen twine.
Combine beans, onion, carrot, and herbs in a medium pot.
Pour in water to cover beans by about 4" and bring to a very gentle simmer over medium-high heat.
Immediately reduce heat and cook at the barest of simmers, stirring hardly at all, until beans are creamy and tender at the center but not falling apart or mushy, about 1 1/2 hours (this could take longer, depending on the beans).
The key is to not agitate, which will help the beans maintain their shape.
Remove pot from heat; season beans aggressively with salt.
Gently stir in oil.
Drain beans; discard onion, carrot, and herbs.
Do Ahead: Beans can be made 2 days ahead.
Keep in liquid; cover and chill.
Purée cherry tomatoes in a blender.
Transfer to a small bowl and stir in garlic, vinegar, and 1/3 cup oil; season with salt.
Let sit 15–20 minutes, then pluck out garlic.
Transfer drained beans to a medium bowl and add vinaigrette; toss gently to coat.
Taste and add more salt if needed.
Slice, halve, or quarter heirloom tomatoes and arrange on a platter or divide among individual plates.
Season with salt and pepper and drizzle with oil.
Spoon beans along with plenty of vinaigrette over; top with basil and a few pinches of red pepper flakes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.