Skip to main content
Epicurious
Bon Appétit

Heirloom Tomatoes with Shell Beans Vinaigrette

4.4

(9)

Image may contain Food Meal Dish and Plant
Heirloom Tomatoes with Shell Beans VinaigretteElinor Carucci

The term shell bean generally refers to any bean that has to be removed from the pod before eating.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 tablespoon olive oil
1 cup chopped sweet onion (such as Vidalia or Maui)
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon plus 1 tablespoon chopped fresh thyme
4 cups shelled fresh or frozen black-eyed peas, crowder peas, or purple hull peas (about 20 ounces)
2 cups low-salt chicken broth
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
4 fresh medium basil leaves, thinly sliced
4 medium heirloom tomatoes (different varieties, if possible), sliced

Preparation

  1. Step 1

    Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occasionally, about 25 minutes. Drain. Transfer to large microwave-safe bowl.

    Step 2

    Whisk vinegar and 1/4 cup extra-virgin olive oil in bowl. Season with salt and pepper. Pour over warm peas; toss. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.

    Step 3

    Stir basil into peas. Discard bay leaf. Season to taste with salt and pepper.

    Step 4

    Arrange tomato slices on platter. Sprinkle with salt and pepper. Spoon warm or room-temperature peas over tomatoes.

TagsSaladSouthernAmericanBlack-Eyed PeaBean and LegumeVegetableHeirloom TomatoTomatoSideMainStarterLunchDinnerDairy FreeGluten FreeNut FreeEasyMake AheadSauteSimmerSummerBon Appétit
Read More
Blistered Romano Beans With Chile Butter
A summer side with main dish energy.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Spiced Brown Butter Tomatoes
Personal goal is to eat these daily from now until Memorial Day.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
Green Eggs and Ham Frittata
You’ll enjoy this dish here, there, and everywhere.
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.