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Roasted Cannellini Bean SaladTechnically you don’t need a BBQ smoker to do this roasted cannellini bean salad but there is a slow roasting part to the recipe and you can (and I do) use the smoker. Just don’t add any wood chips otherwise it’ll take the flavor in a different direction to the Mediterranean taste that I’m looking for. I particularly like cannellini bean salad with some grilled lamb chops or pork chops simply seasoned with salt and pepper – delicious!
Note that I’ve used dried cannellini beans and these will require soaking overnight before cooking. If you’re pushed on time (or just can’t be bothered) then feel free to substitute 2 or 3 x 440g tins but also note that the preparation time is still going to be about 3 hours even with pre-cooked beans. Ingredients:-
Method:- Soak the cannellini beans overnight and cook according to the instructions on the packet. Cut the tomatoes up into wedges, drizzle over some of the olive oil and slow roast for 1½ hours at 100°C or 212°F either in the oven or smoker. Now toss in the beans, garlic and the rest of the olive oil, move it around a bit, season with salt and pepper and continue to roast for a further 30 minutes at about 150°C or 280°F ensuring that the garlic doesn’t burn. Pour the mix into a serving dish, rip up the basil and sprinkle it on top with a squeeze of lemon juice. Related Pages:-
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