Snow Cap Beans retain their distinctive ivory-colored “cap of snow” markings and rustic red body when cooked, making them ideal for this visually striking Italian bean salad. Their smooth, almost potato-like texture plays off the freshness of the lemon and basil, while crushed Calabrian Chiles lend a tinge of heat.
Prep time: 20 min
Cook time: 90 min
Total time: 110 min

Ingredients
Makes 8 servings
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1 Cup Snow Cap Beans, picked over and rinsed
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3 Cloves Garlic, crushed
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1/4 Cup Extra Virgin Olive Oil
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1/2 Lemon, juiced and zested
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1 Tablespoon Parsely, torn
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1/2 Teaspoon Crushed Calabrian Chiles
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Black Peppercorns, freshly ground
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1 Crusty Italian Bread Loaf, for serving
Directions
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Place beans in large bowl, cover with water and soak overnight.
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Drain beans, place in large stock pot, and add fresh water to cover beans by 2 inches. Bring to a boil over high heat, reduce heat to medium, and simmer for 1 to 1-1/2 hours, or until beans are tender.
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Transfer beans to large bowl, leaving behind cooking liquid. Add garlic, olive oil, lemon zest, lemon juice, parsley, Crushed Calabrian Chiles and pinch of black pepper, and stir until combined.
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Serve beans with crusty Italian bread.