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Scarlet Runner Heirloom Beans with Cherry Tomatoes Fresh Basil Leaves and a Crunchy Pine Nut Chili Sauce

Scarlet Runner Heirloom Beans with Cherry Tomatoes Fresh Basil Leaves and a Crunchy Pine Nut Chili Sauce

This bean dish showcases beautiful heirloom beans bursting with flavor from a simple dressing of olive oil and vinegar.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Lunch, Salad, Side Dish
Cuisine American
Servings 4 people

Equipment

  • stock pot if cooking dry beans
  • Mixing bowls
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 4 cups scarlet runner beans cooked or 2 - 15 oz cans of red beans
  • 3 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 2 cups cherry tomatoes halved
  • ½ cup basil leaves torn
  • flaky salt for topping

Crunchy Pine Nut Chili Sauce Ingredients

  • ½ cup pine nuts
  • 2 Tbsp olive oil
  • ½ tsp Aleppo chili flakes
  • ½ tsp kosher salt
  • juice from one lemon

Instructions
 

  • Cook beans according to package directions if using dry beans.
  • While beans are cooking toast the pine nuts in a medium skillet over low heat. Toss frequently to ensure they don’t burn. Once pine nuts are fragrant and browning they are finished. About 3-5 minutes.
  • Add all of the pine nut sauce ingredients to a pestle and mortar or food processor and grind to a sand like texture with a few pine nuts still whole.
  • Mix beans with olive oil and apple cider vinegar.
  • Divide beans, tomatoes, basil, and pine nut sauce between four bowls, top with flaky salt, and enjoy at room temperature.

Notes

If using dried beans the cooking time will vary depending on your package instructions.
Keyword bowl, Easy Recipe, healthy, lunch, picnic, salad, side dish
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