Name: Big Beans and Tomato Vinaigrette
Yield: 4 servings
Ingredients: Handful of oregano sprigs; Handful of thyme sprigs; 2 bay leaves; 8 oz. dried butter beans, rinsed, soaked overnight if possible; 1 medium onion, halved; 1 large carrot, scrubbed, coarsely chopped; Kosher salt; ¼ cup extra-virgin olive oil; 10 oz. cherry tomatoes or 1½ cups chopped heirloom or beefsteak tomatoes; 1 garlic clove, smashed; 3 Tbsp. red wine vinegar; ⅓ cup extra-virgin olive oil, plus more for drizzling; Kosher salt; 2 lb. assorted heirloom, beefsteak, and/or cherry tomatoes; Freshly ground black pepper; Handful of basil leaves; Mild red pepper flakes (such as Aleppo-style or Maras)

Photo by Alex Lau, prop styling by Kendra Smoot

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don’t break apart in the process. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA.

Recipe notes