Stewed Beans & Tuna Salad

INGREDIENTS:

DIRECTIONS:

  1. Place dried beans in a large container 12 hours prior to cooking and cover with 2-3L cold water.
  2. Strain and rinse beans, place in medium sized pot, add 1L of broth and simmer for 40 min. After 40 min, check beans every 5 min for doneness. Expect cooking time to be about 70 - 90 minutes.
  3. Remove from heat just as they lose the last of their grit and allow to cool in cooking liquid.
  4. Finely dice celery, shallot, and pickled onion.
  5. Finely chop parsley, chive, and celery leaves.
  6. Combine beans, celery, and shallot, dress with olive oil and lemon juice, fold in herbs, and season with salt and black pepper.
  7. Open canned tuna and drain.
  8.  On a serving dish, spread a generous layer of arugula, spoon bean mixture to cover arugula. Garnish with more herbs, flaked tuna, and pickled red onion.