By Chef Laura Frankel
This stylish side is satisfying and deliciously different. The creamy beans are a perfect soaker-upper for the rich braising liquid. The beans are a perfect side for vegetarians and can be a base for a vegetable dish. Just add kale and you have a new dish!
1 pound cannellini beans, soaked overnight in water
1 medium carrot, diced
1 red onion, diced
3 cloves garlic, diced
2 celery ribs, diced
2 pints heirloom cherry tomatoes
¼ cup torn basil leaves
Kosher salt and freshly cracked pepper
Discard the soaking water and place the beans in a large saucepan. Cover the beans with about 5 cups of water and bring to a boil. Cook until the beans are tender, about 45 minutes. Drain the beans.
Heat a large sauté pan, lightly coated with olive oil, over medium heat. Sauté the carrot, onion, celery and garlic until wilted and very fragrant, about 10 minutes. Add the tomatoes and continue cooking for another 3 minutes until the tomatoes begin to soften and release their juices.
Toss the vegetables with the beans and season with salt and pepper. Garnish with basil. Serve the hot beans with the OssoBuco and Gremolata.
Serve leftover beans as a cold salad.
Recipe: kosher, parve, side dish