serves 4, plus extra beans for another day
Notes
My grandmother used the differing temperatures and textures of boiled potatoes, beans, and vegetables to bring salads to life. I loved her approach, and try to bring it to all the salads I make, especially if they are a main course. Here, the warm cooked beans mellow the escarole leaves and bring out the flavor of the mackerel.
Ingredients
- 1 pound dried cannellini beans
- 2 fresh bay leaves
- 1 sprig fresh rosemary
- Peperoncino flakes
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Kosher salt
- 1 small red onion, thinly sliced
- 3 tablespoons capers in brine, drained
- Two 5-ounce cans mackerel fillets in oil, drained
- 2 escarole hearts, coarsely chopped (about 8 cups)
Directions
Put the beans in a pot with water to cover by about 2 inches. Refrigerate and soak overnight.
The next day, drain the beans and return them to the pot with fresh water to cover by 2 inches. Add the bay leaves, rosemary, a pinch of peperoncino, and 2 tablespoons of the olive oil. Bring to a simmer over medium-low heat, and cook, uncovered, until the beans are tender throughout but not falling apart, about 1 hour. Season with salt. Discard the bay leaves and rosemary sprig.
Scoop out about 2 heaping cups of the warm beans, letting the liquid drain back into the pot. (Whatever is left in the pot, liquid and beans, can be saved for another meal.) Put the beans in a serving bowl and drizzle with the vinegar and remaining 3 tablespoons olive oil. Season with 1 teaspoon salt. Add the red onion and capers, and toss well to combine. Crumble in the mackerel, and add the escarole. Toss well. Serve immediately.
