Snow Cap Beans retain their distinctive ivory-colored “cap of snow” markings and rustic red body when cooked, making them ideal for this visually striking Italian bean salad. Their smooth, almost potato-like texture plays off the freshness of the lemon and basil, while crushed Calabrian Chiles lend a tinge of heat.
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Makes 8 servings
Place beans in large bowl, cover with water and soak overnight.
Drain beans, place in large stock pot, and add fresh water to cover beans by 2 inches. Bring to a boil over high heat, reduce heat to medium, and simmer for 1 to 1-1/2 hours, or until beans are tender.
Transfer beans to large bowl, leaving behind cooking liquid. Add garlic, olive oil, lemon zest, lemon juice, parsley, Crushed Calabrian Chiles and pinch of black pepper, and stir until combined.
Serve beans with crusty Italian bread.