Oliveto'S Tongue Of Fire Beans With Parmesan & Anchovy Vinaigrette

• 3 cups dried Tongue of Fire or borlotti (cranberry) beans
• 1 small carrot, peeled
• 1 celery rib
• 1 small yellow onion, peeled, studded with 2 whole cloves
• Bouquet garni: fresh thyme sprig, bay leaf and 6 black peppercorns wrapped in a cheesecloth bag
• Salt as needed
• Parmesan cheese
• Chopped parsley
• Anchovy Vinaigrette:
• 1 tablespoon anchovies, minced to a paste
• 1 teaspoon garlic, minced to a paste
• 2 tablespoons lemon juice
• Salt and freshly ground pepper
• 6 tablespoons extra virgin olive oil

1. Rinse the beans and place in a large bowl. Cover with 12 cups cold water and soak, refrigerated, for about 12 hours. Drain. Put the beans in a large pot; add the carrot, celery, onion, bouquet garni and 12 cups cold water. Bring to a simmer over high heat, reduce heat to maintain a bare simmer and cook until the beans are just tender, about 45 minutes to 1 hour. Remove from heat, season to taste with salt and let cool in the liquid.
2. Anchovy vinaigrette: Combine the anchovies, garlic, lemon juice, and salt and pepper to taste in a bowl. Gradually whisk in the oil. Taste and adjust seasoning. To serve, drain the beans and place in a large skillet. Add the anchovy vinaigrette and reheat over low heat. When warm (not hot), transfer to a serving platter, top with shavings of Parmesan and chopped parsley.
3. PER SERVING: 295 calories, 14 g protein, 41 g carbohydrate, 9 g fat (1 g saturated), 2 mg cholesterol, 65 mg sodium, 10 g fiber.PER SERVING: 295 calories, 14 g protein, 41 g carbohydrate, 9 g fat (1 g saturated), 2 mg cholesterol, 65 mg sodium, 10 g fiber.

borlotti, carrot, celery, yellow onion, bouquet garni, salt, parmesan cheese, parsley, anchovy vinaigrette, anchovies, garlic, lemon juice, salt, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/olivetos-tongue-of-fire-beans-with-parmesan-anchovy-vinaigrette-1211646 (may not work)