Cannellini Beans With Coppa, Spinach And Mustard

• Dried cannellini beans- 3/4 cup, soaked overnight in cold water
• Small, tender spinach (or watercress)leaves - 4 handfuls
• Thinly sliced coppa or other cured meat - 3 ounces
• Basil leaves, the thicker and more pungent the better - a loose handful
• FOR THE OLIVES
• Extra-virgin olive oil - 6 tablespoons
• Red wine vinegar- a generous tablespoon
• Smooth Dijon mustard - a generous tablespoon
• Fresh thyme leaves- a generous tablespoon, chopped
• Black olives - 4 ounces

1. Drain the beans, then cook them to tenderness in a large, deep pot of unsalted water. They will take anything from twenty-five to sixty minutes, depending on their age and size. They are ready as soon as you can easily crush them between finger and thumb.
2. Whilst the beans are cooking, mix the olive oil, vinegar and mustard with a fork in a small bowl, then wisk in the chopped thyme and some salt and pepper. The dressing will be thick and creamy. Pit the olives, dropping each one into the mustard dressing as you go. When the beans are ready, drain and toss them with the dressing. Set aside for an hour or so for the flavors to marry.
3. When you are ready to eat, rinse the spinach in cold water and shake it dry, removing all but the very finest stems. Put into a large serving dish. Peel any shreds of skin from the outside of the coppa, then shred the meat into ribbons the width of thick matchsticks. Put them in with the spinach, seperating the strips as you go. Tear the basil into small pieces, scattering it into the dish. Tip the beans, olives and dressing over, fold the ingredients gently together then serve.

water, handfuls, basil, olives, extravirgin olive oil, red wine, generous, thyme, black olives

Taken from www.epicurious.com/recipes/member/views/cannellini-beans-with-coppa-spinach-and-mustard-50025404 (may not work)