Ingredients
1 pound dried cannellini beans
Finely grated zest of 6 lemons (1/4 cup)
3 garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
2 medium shallots, finely chopped
1/4 cup extra-virgin olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 pint cherry or grape tomatoes, quartered
Preparation
Place beans in a large pan; cover with water by 2 inches; soak overnight. Drain beans; return to pan. Cover with water by 2 inches; bring to a boil. Reduce to a simmer; cook until beans are tender, adding water if necessary, about 1 hour. Drain and transfer to a bowl to cool.
Meanwhile, combine zest, garlic, parsley, and shallots in a bowl. Stir in olive oil, salt, and pepper. Stir gremolata mixture into cooled beans; let sit 1 hour for flavors to blend. Stir in tomatoes, and serve.
