By the looks of my wardrobe and taste in home decor, you’d probably classify me as a minimalist. I live by Coco Chanel’s motto take one piece of jewelry off before you leave the house. I can’t stand clutter. The less the better. This probably flows into the way I cook food sometimes as well. Like these beans for example. Five ingredients or less. Clean and minimal. Yeah I know. Beans aren’t really the thing you want to write about, but they are good for you, and I happen to like them. We should all have a few 5 minute recipes in our back pockets. Beans simply dressed in tarragon and a little bit of lemon is just that. Simple.
If you have the time, dried beans are probably the way to go. I admit. I always migrate towards canned beans for their convenience. These are a mix of cannellini, garbanzo, borlotti, and butter beans. Borlotti beans are very similar to pinto beans. There really is no difference in taste. Next time I might try all borlotti or pinto beans. The lemon and tarragon flavor makes this a great side dish with salmon or a white flaky fish.
Beans with Lemon and Tarragon
adapted from Molto Batali
zest and juice of 1 small lemon
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh tarragon leaves
1 (14-oz) can mixed beans, drained and rinsed (such as butter, borlotti, cannellini, and garbanzo)
kosher salt and freshly ground black pepper
In a medium bowl, add the lemon zest, lemon juice, olive oil, and tarragon. Whisk together until combined. Set aside.
Bring a small saucepan of water to a simmer. Add the beans and simmer for 30 seconds or just enough to warm them through. Drain the beans in a colander.
Transfer the beans to the bowl with the dressing. Toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.