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Bon Appétit

Heirloom Tomatoes with Shell Beans Vinaigrette

By Fred Thompson

4.4

(9)

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Heirloom Tomatoes with Shell Beans VinaigretteElinor Carucci

The term shell bean generally refers to any bean that has to be removed from the pod before eating.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 tablespoon olive oil
1 cup chopped sweet onion (such as Vidalia or Maui)
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon plus 1 tablespoon chopped fresh thyme
4 cups shelled fresh or frozen black-eyed peas, crowder peas, or purple hull peas (about 20 ounces)
2 cups low-salt chicken broth
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
4 fresh medium basil leaves, thinly sliced
4 medium heirloom tomatoes (different varieties, if possible), sliced

Preparation

  1. Step 1

    Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occasionally, about 25 minutes. Drain. Transfer to large microwave-safe bowl.

    Step 2

    Whisk vinegar and 1/4 cup extra-virgin olive oil in bowl. Season with salt and pepper. Pour over warm peas; toss. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.

    Step 3

    Stir basil into peas. Discard bay leaf. Season to taste with salt and pepper.

    Step 4

    Arrange tomato slices on platter. Sprinkle with salt and pepper. Spoon warm or room-temperature peas over tomatoes.

TagsSaladSouthernAmericanBlack-Eyed PeaBean and LegumeVegetableHeirloom TomatoTomatoSideMainStarterLunchDinnerDairy FreeGluten FreeNut FreeEasyMake AheadSauteSimmerSummerBon Appétit
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