Samantha Renee Ruble’s Bean Salad is endlessly adaptable. She uses the classic trick of adding a Parmesan rind for the deep, savory notes it transfers to the beans. Don’t skip it. The beans are excellent made a day ahead, which gives time to cool them to serve chilled.

Meet the Chef Behind This Bean Salad

Founder and editor of GoFrenchYourself, Sam describes herself as a hospitality storyteller and brand architect. She uses her writing and photographic skills to tell social media stories for restaurant clients such as Coyote Café and Cantina, Santacafé, the cocktail bar Tonic, and a stable of other clients whose products intrigue her, from real estate to skin care lines. She grew up in Tulsa, the daughter of a single mother who worked in hospitality, so she was raised in a restaurant.

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Bean Salad

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• Author: Samantha Renee Ruble
• Yield: Serves 8

Print Recipe

Description

You can customize this Bean Salad to your liking!

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Ingredients

Scale 1x2x3x

For the beans:

• 1 lb dried large lima beans
• ½ lb dried cranberry beans
• 3 qt chicken stock (or vegetarian stock, if you wish)
• 1 tbsp kosher salt, or more to taste
• 1 tbsp  freshly ground black pepper
• 1½ tsp garlic powder
• 2 or 3 dried bay leaves
• 1 tsp dried parsley or 2 tsp minced fresh parsley
• 1 Parmesan rind, preferably several inches in size

To serve:

• Pickled red onions
• Cilantro sprigs or leaves
• Grated Parmesan
• High-quality olive oil

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Instructions

1. Soak the beans overnight or for at least a few hours, if possible, in a very large heavy saucepan or Dutch oven. It will speed up the later cooking of the beans. Drain the beans.
2. Return the beans to the saucepan or Dutch oven. Add the stock, salt, pepper, garlic powder, dried parsley, bay leaves, and Parmesan rind. Bring just to a simmer, then reduce heat to medium-low and cook uncovered until very tender, about 4-4½ hours. Add hot water to the beans if the level of the liquid gets less than about 1 inch over the beans. Discard bay leaves and Parmesan rind. Season with more salt or pepper, if needed. The beans can be served warm, but for a summer dish, Sam recommends chilling them.
3. Serve in bowls, with a bit of the broth, if you wish, chilled or hot. Top with pickled onions, cilantro, and a fine grating of Parmesan. Drizzle with olive oil just before serving.

Recipe by Samantha Renee Ruble
Story by Cheryl Alters Jamison
Photography by Tira Howard

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