I don’t think of Easter as an inspirtational meal but that’s changing. I grew up with industrial hams in cans and lots of bad chocolate. I was invited to my friends’ Easter celebration and when I heard that there’d be both ham and lamb, a lemony vegan side dish seemed in order.
It’s clearly too early for good tomatoes but I’ve been craving them after the long winter, which seemed to end overnight here in Northern California. Cherry tomatoes sliced in half, dusted with salt and pepper, drizzled with olive oil, and then topped with fresh time went into the 250F oven for just about an hour.
They don’t compare to in-season tomatoes but they’re terrific. Use them like sun-dried tomatoes in salads, pasta, and of course, with beans. I left the thyme stems in as long as possible but be sure to pick them out before serving.
It’s not a bad idea to make sure beans ahead of time. Bring them to room temperature before you strain them and be sure to save the liquid for another meal. Take care that the beans are well-salted. Things tend to need a bit more when they’re served room temperature or cold.
Recipe: Flageolet Salad with Lemon, Radishes, and Oven-Roasted Tomatoes
6 cups cooked Rancho Gordo Flageolet beans, cooked (from one pound dried)
1 medium red onion, chopped fine
1 bunch Italian parsley, chopped fine
1 bunch radishes, cleaned and sliced thin with a mandolin or vegetable peeler
12 ounces cherry tomatoes, sliced in half
5 sprigs thyme, leaves stripped from stems
olive oil
1 ½ lemons for juicing
salt
pepper
Heat the oven to 250F. Arrange the tomatoes, cut side up, on an ungreased baking tray. Add the thyme leaves to the tomatoes, along with a little salt. Add the stems and any leftover thyme and then drizzle a light dose of olive oil over the tomatoes. Cook for about an hour until the tomatoes are slightly shriveled but not dry. Allow to cool and then roughly chop them.
Toss the beans with the tomatoes, onion, parsley, and olive oil. Add the juice of one lemon and check for tartness. It should be very lemony. Add more lemon juice as needed.
Salt and pepper to taste. Just before serving, add the radish slices and more parsley, if desired. Optionally, you can garnish with a lemon slice.
I made this – it was fabulous (and the very first thing I prepared with RG beans). I’d never had flageolet before and they are a beautiful, delicate bean. Great recipe!