3 (15-ounce) cans white pea beans or cannellini beans, rinsed and thoroughly drained
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced or crushed garlic
Freshly ground black pepper to taste
2 to 3 tablespoons minced fresh basil
2 to 3 tablespoons minced flat leaf parsley
Pickled Red Onions (recipe follows)
1/2 cup California walnuts, toasted and minced
For the Pickled Red Onions:
1 cup cider vinegar
1 cup water
3 tablespoons honey, agave nectar, or brown sugar
1 teaspoon salt
1 teaspoon bruised peppercorns (just hit them hard with a bowl. It’s fun!)
4 medium-sized firm red onions, very thinly sliced with an exquisitely sharp knife
Preparation
Combine the beans, oil, vinegar, salt, garlic, and black pepper to taste. Mix gently, cover, and chill.
Stir in the fresh herbs within ten minutes of serving. Top each serving with Pickled Red Onions and walnuts.
For the Pickled Red Onions:
Put up a kettle of water to boil.
Meanwhile, combine the vinegar, water, sweetener-of-choice, salt, and peppercorns in a bowl and stir until sugar is dissolved.
Place the onion slices in a large bowl. When the water boils, pour all of it onto the onions and let them sit for 5 minutes, causing them to wilt slightly. Drain well and transfer the onions to the marinade.
Cover and marinate – at room temperature or in the refrigerator – for at least several hours (but can be days or weeks as well). Store in a tightly closed container in the refrigerator. This keeps indefinitely!
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
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