• 1 cup dried small white beans
  • 1 tabl. olive oil
  • 4 oz. bacon sliced thin & chopped coarse 1 large shallot minced
  • 2 garlic cloves minced
  • 1 fresh thyme sprig, minced
  • 1 fresh Italian parsley sprig minced
  • 4 cups chicken broth
  • 1 lb. Ripe tomatoes, peeled, seeded & diced
  • salt & pepper

    Soak beans overnight & drain. Bring 2 qts. water to boil, add beans & return to a boil. Remove from heat and let stand one hour, drain & rinse. Heat olive oil on low, add bacon & shallots, cook 5 minutes. Add garlic, thyme & parlsey and cook 10 minutes. Add the mixture to the beans along with the chicken broth. Cook till beans are just tender, season with salt & pepper, add tomatoes when ready to finish the dish.

    Salad & Sea Bass

  • 2 tabl. red wine vinegar
  • 1 tabl. Dijon mustard
  • 1 teas. diced shallots
  • ¼ cup extra virgin olive oil
  • salt & pepper
  • 4 sea bass fillets
  • 1 tabl. olive oil
  • 1 qt. Mixed salad greens

    Combine vinegar, mustard & shallots in a bowl. Whisk in the extra virgin olive oil to make an emulsion. Season with salt & pepper, transfer to non-reactive pan saucepan & warm over low heat. Gently reheat the beans and tomatoes. Toss the salad greens with half the warm vinaigrette and arrange around the plate.

    Season sea bass lightly with salt & pepper. Add olive oil to coat nonstick pan and sear fish until bottom is slightly brown and edges are opaque, about 4 minutes. Turn fish and cook 2 minutes more. Spoon beans into center of plate surrounded by greens. Place sea bass in center over beans. Drizzle with the remaining vinaigrette and serve immediately.

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