Ingredients

For the beans

• 1 cup / 200 g / 7 oz. dried beans of choice (e.g., cannellini, canario)
• A small onion (or half of a medium one), halved
• A large bay leaf
• A large clove of garlic, or two small ones, sliced
• A few sprigs of fresh parsley
• A piece of kombu or other seaweed of choice (optional)

In addition

• One 7.5 oz. can troll- or pole-caught albacore preserved in its juices
• 2 tablespoons baby kale pesto with cashews

Instructions

How to cook dry beans

The way I cook beans for further use comes from Vegetarian Cooking for Everyone by Deborah Madison (Beans with Aromatics). After soaking a cup of dry beans for several hours or overnight in enough water to cover them by about an inch (I use 3 1/2 cups), empty the whole bowl into a saucepan and add the aromatics.

If it feels that there is not enough water to cook the beans well, add 1/2 cup. Bring the water to a lively boil quickly, and keep it there for five minutes, then turn down the heat and let the beans simmer, covered, until they are ready. How long this takes depends on the type of beans and their freshness. Let them cool in their broth, then remove the aromatics and discard them. Let the beans rest in their cooking broth until ready to use.

How to prepare the pesto

See the recipe for baby kale pesto with cashews.

How to assemble the salad

Drain the beans but leave them a bit moist. Open the can, empty it in a bowl, and with a fork flake the albacore to incorporate its juices. Add kale pesto and mix thoroughly to combine the ingredients. Serve (at room temperature).

To my palate, this salad does not need additional salt an neither does it need olive oil, since the albacore provides its oil.

Go to the full post on insalata di fagioli e tonno / bean and albacore tuna salad