Best Shell Bean Salad With Tomatoes Celery And Feta Recipes

SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA

Shell Bean Salad With Tomatoes, Celery and Feta image

This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 16

Ingredients

1 1/2 pounds shell beans (about 2 1/3 cups shelled)
1 onion, halved
7 cups water
3 large garlic cloves, peeled and crushed
A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
Salt to taste
1 cup sliced or diced celery
1 pound tomatoes, cut in wedges, the wedges cut in half crosswise, or cut in large dice
1/2 cup crumbled feta (2 ounces)
1/2 cup chopped fresh herbs, such as parsley, basil, chives, tarragon, mint
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
1 garlic clove, minced or pureed
1/3 cup extra virgin olive oil

Steps:

Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 951 milligrams, Sugar 3 grams, TransFat 0 grams

WHOLE WHEAT PENNE OR FUSILLI WITH TOMATOES, SHELL BEANS AND FETA

Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta image

Shell beans and tomatoes are still available at the end of September in farmers' markets, and I'll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.

Provided by Martha Rose Shulman

Categories dinner, lunch, pastas, main course

Time 2h

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 1/4 pounds ripe tomatoes, peeled and chopped (see note)
Freshly ground pepper to taste
2 to 3 tablespoons olive oil (to taste)
2 tablespoons slivered fresh mint or basil
1 pound shell beans (in the pod), like scarlet runners, borlotti, cannellini or other heirlooms available at your farmers' market (about 1 3/4 cups)
1 small onion, halved
7 cups water
3 large garlic cloves, 2 crushed, 1 minced
A bouquet garni made with a few sprigs each parsley and thyme, a Parmesan rind, and a bay leaf
Salt to taste
1 pound whole wheat penne, rigatoni or fusilli
2 ounces feta, crumbled (1/2 cup)

Steps:

In a large pasta bowl, toss together the tomatoes, minced garlic, salt, pepper, olive oil, and mint or basil. Allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
Meanwhile shell the beans and combine with the onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl. Stir the beans into the tomato mixture.
Bring a large pot of water to a boil, salt generously and add the pasta. Cook al dente, drain and toss with the tomatoes and beans. If desired add about 1/4 cup of the bean broth. Add the feta cheese, toss again and serve at once.

Nutrition Facts : @context http, Calories 646, UnsaturatedFat 9 grams, Carbohydrate 109 grams, Fat 15 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1947 milligrams, Sugar 5 grams