I first made this for my friend Karen on December 3, 2018 and then again from my wine study friends on December 6th as we studied Spanish wines. Spanish Wines: New Exploration
It is easy to make and FANTASTIC. I love the way the blue cheese compliments the creamy beans and sweet dressing. They paired well with a milder red wine such as the
- 2016 Honoro Vera Organic Monastrell from Jumilla, Spain
- 2015 Evandria Imperalis Graciano from Extramedurra
- 2015 Montsant Mas Marer DO
Serves 4 as part of a tapas meal. I made a double batch of beans.
Ingredients
- scant 1 cup small dried great Northern beans, soaked for 4 hours or overnight. (I used cannellini beans)
- 1 bay leaf
- 4 TBSP Spanish olive oil
- 2 TBSP sherry vinegar
- 2 tsp. clear honey
- 1 tsp Dijon mustard
- salt and pepper
- 2 TBSP toasted slivered almonds
- 7 oz/200g Cabrales or other blue cheese, crumbled
Drain the beans and place in a large, heavy-bottomed pan. Pour in enough water to cover, then add the bay leaf and bring to a boil. Boil for 1 - 1 1/2 hours, or until tender. Drain, then turn into a bowl and let cool slightly. Remove and discard the bay leaf.
Meanwhile, make the dressing. Whisk the oil oil, vinegar, honey and mustard together in a bowl and season to taste with salt and pepper. Pour the dressing over the beans and toss lightly. Add almonds and toss lightly again. Let cool to room temperature.
Spoon the beans into individual serving bowls and scatter over the cheese before serving. I like serving with a wedge of blue cheese on top.
