Once a quarter, I eagerly await my next shipment of beans from the Rancho Gordo Bean Club. When I hear the loud thud of the box hitting my doorstep, I run out and rip the box open to take stock of what beautiful bean goodies have arrived – I’m never disappointed. Rancho Gordo grows heirloom bean varietals that might otherwise go extinct, since grocery store beans have become so limited and homogenous. I never knew how glorious beans could be before I cooked up my first batch of Rancho Gordo beans. There are so many different kinds with varying colors, textures, sizes, and flavor. Some varieties cook up big, sturdy and meaty, while others are petite, melty, and creamy. Also, these beans don’t take forever to cook because they haven’t been sitting on warehouse shelves for years and years. I held a bag of scarlet runner beans in my hands and admired their deep eggplant purple sheen with violet speckles and streaks – so beautiful. I knew these scarlet runner beans were destined for a bean salad that would celebrate summer. An overnight soak and hour-long cook rendered the beans plump and substantial with creamy centers, ready to soak up a bright, vibrant dressing. Tossed with summery green beans, ripe tomatoes, and sweet corn, this Two Bean Summer Salad has lots of fun textures and is hearty enough to be a main course. Tote this bean salad along for a picnic alongside a few cups of easy chocolate pudding, and you’ll remember why sometimes the ordinary can really be spectacular. Happy summer!
Notes: I can’t encourage you enough to seek out quality dried beans and cook them up yourself, but I know that sometimes we’re in a pinch, and we just need to pull a meal together. Feel free to substitute two cans of beans, drained, and rinsed for the beans in this recipe, if you are short on time (red kidney beans or cannelini beans will work).
Just like with Broccoli Cooked Forever or in a good Caesar Salad dressing, even if you’re not an anchovy fan, I promise that you won’t taste them or anything fishy in the final salad. The anchovies lend a deep, savory flavor that is really delicious in the dressing.
Time: 1 hour, 20 minutes (or 30 minutes, if using canned beans)Serves: 6-81 1/2 cups dried scarlet runner beans (or other dried runner bean), soaked overnight and drained (about 4 – 4 1/2 cups cooked)1/2 pound green beans, ends trimmed, and cut into thirds3 ears corn, shucked2 large tomatoes, watery seeds removed, 1/3″ dice1/4 cup red wine vinegar1 teaspoon kosher saltFreshly round pepper1 teaspoon dijon mustard2 garlic cloves, minced2 anchovies, minced1/2 cup olive oil1/4 cup basil, slivered or torn into small pieces
4 stalks green onion, thinly sliced