Although you might think of cooked beans as red-wine food, when theyāre tossed with shellfish, greens, and a lemony dressing, they pair better with Sauvignon Blanc. Brian created this recipe for a Workshop session on wine and food matching, to demonstrate how ingredients like citrus and arugula can steer a dish toward white wine. Note that you need to soak the beans overnight.
Recipe information
Yield
serves 6
Ingredients
Beans
Vinaigrette
Preparation
Step 1
For the beans: Soak the beans overnight in water to cover generously. Drain and transfer them to a large saucepan. Add fresh water to cover by 2 inches. Add the carrot, onion, celery, and bay leaf. Bring to a boil over high heat, skimming any foam. Reduce the heat to maintain a gentle simmer and cook, uncovered, until the beans are tender, about 1 hour, depending on age. Season to taste with salt and let the beans cool in the liquid. Discard the carrot, onion, celery, and bay leaf.
Step 2
Cover the clams generously with cold water and let stand for 20 minutes to release sand. Lift them out of the water, leaving behind any grit.
Step 3
Heat the olive oil in a large pot over high heat. Add the garlic and chile flakes and sautƩ briefly to release the garlic fragrance. Add the wine and the clams. Cover and cook until the clams open, about 3 minutes. Transfer the clams to a bowl, discarding any that fail to open. Strain the liquid through a double thickness of cheesecloth to remove any grit.
Step 4
For the vinaigrette: In a bowl, combine the lemon juice, preserved lemon rind, and oregano. Add 2 tablespoons of the strained clam broth. Whisk in the olive oil. Season with salt.
Step 5
Drain the beans and put them in a large bowl. Add enough vinaigrette to coat them and let them sit for 20 minutes to absorb the seasonings. Add the arugula and clams and toss again, adding more vinaigrette as needed. Taste and adjust the seasoning. Serve immediately.
Step 6
Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp, dry white wine without obvious oak.
