1 1/2 pounds dried white beans, rinsed
1 tablespoon plus 2 teaspoons salt
6 tablespoons red wine vinegar
4 garlic cloves, chopped
1/4 cup minced fresh basil
1 teaspoon freshly ground black pepper
1 cup plus 2 tablespoons olive oil
6 zucchini, sliced 1 inch thick
A 1-pint basket cherry tomatoes, halved
1 cup chopped red onion
Place beans in a large pot. Add enough cold water to cover by at least 3 inches
and soak overnight. Drain beans. Return to pot. Add enough cold water to cover
by at least 4 inches and bring to boil. Reduce heat, cover partially and simmer
20 minutes, stirring occasionally. Add 1 tablespoon
salt and cook until beans
are tender, stirring occasionally.
Meanwhile blend vinegar, garlic, basil, pepper and 2 teaspoons salt in processor
until smooth. With machine running, gradually add 1 cup oil through feed tube.
Blend until thick.
Drain beans and transfer them to a large bowl. Pour dressing over hot
Cool completely, stirring occasionally. (Can be prepared 1 day
ahead; cover and
chill; bring to room temperature before continuing.)
Heat 2 tablespoons oil in heavy large skillet over medium high heat.
zucchini; sauté until golden, about 7 minutes. Cool. Mix zucchini,
onion into beans. Add salt and pepper to taste. Serves 8.
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