TIME:
45 minutes
PREP:
15 minutes
YIELD:
8 servings
Ingredients
- 1 lb dried cannellini beans, soaked overnight, or 4 cans cooked beans, drained and rinsed
- 2 bay leaves
- 1 tsp dried thyme
- 8 cups water
- 4 ripe heirloom tomatoes, diced
- 1 ripe peach, diced
- 3 radishes, thinly sliced
- ¼ medium red onion, thinly sliced (about ¼ cup)
- ½ jalapeño pepper, seeded and minced (optional)
- 1–2 cups variety of chopped fresh herbs: basil, dill, mint, cilantro and/or parsley
- Peach Miso Dressing:
- 1 ripe peach, halved, pitted and diced
- 2 tbsp white miso
- 3 tbsp apple cider vinegar
- ½ tsp freshly ground black pepper
- ¼ cup extra-virgin olive oil
Directions
- Drain and rinse the soaked beans, then add them to a 5.5-qt. Dutch oven with the bay leaves, thyme and water. Bring to a boil with the lid ajar, then immediately reduce to a simmer, skimming off any foam. Cook for about 45 minutes on medium-low with the lid ajar, or until the beans are tender. Remove from the heat, and allow to cool until safe enough to drain and use for the salad. (If using canned beans, skip step 1.)
- Add the beans, tomatoes, peach, radish, onions and half of the herbs to the Milo by Kana Mini 3.5-Qt. Dutch Oven.
- To make your peach salad dressing, add all of the ingredients to a blender and blend until creamy.
- Pour the dressing over the salad and toss well.
- Season to taste with salt and black pepper.
- Garnish the finished peach and white bean salad with the remaining chopped herbs, and serve in the Dutch oven.
