1 ½ beans, tipped and tailed
½ cup walnuts, finely chopped
2 small cloves garlic, finely chopped
1 cup finely chopped parsley, about 1 large bunch
2 tablespoons finely chopped tarragon
2 tablespoons chopped rinsed capers
1 cup extra virgin olive oil
1 teaspoon good-quality red wine vinegar or to taste
Salt and freshly milled pepper
Cut large beans into pieces 2 to 3 inches long. Drop them by handfuls into a large pot of boiling salted water and cook at a full boil, uncovered, until they’re slightly resilient to the tooth. Start tasting them after 3 or 4 minutes, although they may well take longer to cook. When they’re done, drain them, shake dry, and spread on a towel.
Meanwhile, combine the nuts, garlic, parsley, tarragon, and capers in a small bowl. Stir in the oil and vinegar, then season with salt and pepper to taste.
Toss warm beans with ½ cup of the dressing and serve warm.
Serves 4 to 6
Recipe: Vegetarian Cooking for Everyone by Deborah Madison, Broadway Books, 1997.