Warm White Bean Arugula Salad

A gluten-free warm white bean salad recipe flavored with arugula and almond pesto.

📝 Ingredients

• 1 cup Navy or Cannelini (or both white beans, soaked overnight*)
• 1 bay leaf
• 2 cups arugula (rinsed and spin-dried)
• 1/3 cup sliced almonds
• 1/4 cup Parmesan cheese (cut into small chunks)
• 2 tablespoons lemon juice (freshly squeezed)
• 2 cloves of garlic (minced)
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup extra virgin olive oil*
• 3 cups arugula (rinsed and spin-dried)
• 1 small red onion (chopped)
• 2 tablespoons sliced almonds (as garnish (optional))
• a slice of bread ((optional))

👨‍🍳 Instructions

1. 1To cook the beans, place them in a medium-size pot. Cover them with 2-inches of water. Add in the bay leaf and bring it to a simmer in medium-low heat. Cover and cook (stirring occasionally) until they are soft and tender, but not mushy, 1 ½ to 2 hours. When cooked, remove and discard the bay leaf and drain the beans. Place them in a large salad bowl.
2. 2To make the arugula almond pesto: Place the arugula, almonds, Parmesan cheese, lemon juice, garlic, salt and pepper in the bowl of a food processor. Process until everything is finely chopped. While the machine is running, drizzle the olive oil over the tube slowly. Pour the pesto over the warm beans and give it a gentle mix making sure to not break the beans.
3. 3To assemble the salad: Add in the arugula and red onion into the beans mixture and give it a mix. Taste for seasoning and add in, if necessary.
4. 4If preferred, garnish it with sliced almonds and torn bread.