Creamy Beans and Morty-D

SERVES: 4-6

This recipe is designed to make use of any and all beans and peas that are in season as well as any random frozen bags of peas you may have in the fridge. Everything will get cooked together in the same pot, so you are encouraged to use as many diff types as you can.

Active Time: 30 Mins

Total Time: 30 mins

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Produce

  • 2 lbs mixed fresh and frozen beans (green beans, english peas, shelled edamame, snap peas, snow peas)
  • 1 bunch tarragon
  • 1 garlic clove

Pantry

  • ¾ cup kosher salt, plus more
  • 2 tablespoons capers in brine
  • Freshly ground black pepper
  • 3 tablespoons Dijon mustard
  • ⅓ cup mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine or champagne vinegar

Protein

  • 8 thin slices mortadella

1. Blanch the beans:

  • Fill a large pot with 6 quarts of water, and ¾ cup kosher salt and bring a boil over high heat. Sounds like a lot of salt, and it is a lot of salt, but this is the only way to get properly seasoned beans!
  • Meanwhile, trim any green beans or snap peas that need trimming. Fill a large bowl with ice water–we will be plunging the beans and peas here to stop them from cooking.
  • Once the water boils, add all of the 2 lbs of beans and peas (fresh and frozen) to the water and give it a stir. Return to a boil and cook until the beans are snappy but tender –– you’ll be the judge of how long that takes! It should be around 4-6 minutes. As soon as you deem them done, drain the beans and immediately plunge into your ice bath to chill. While they’re chillin’, make the dressing.

2. Make the caper-tarragon aioli:

  • You can do this either by hand with a whisk and a medium bowl, or in a mini prep food processor (that’s my preference simply because it goes faster).
  • If working by hand, finely chop 2 tablespoons drained capers and the leaves from 3 sprigs of tarragon and add to a bowl along with 1 finely grated garlic clove. Whisk in 3 tablespoons of Djion mustard, ⅓ cup mayonnaise, 2 tablespoons olive oil and 2 tablespoons white wine vinegar until smooth. Season the dressing with salt and lots of freshly ground black pepper.
  • If using a mini prep, add 1 garlic clove, 2 tablespoons drained capers, and the picked leaves of 3 sprigs of tarragon to the food processor. Pulse until finely chopped, then add 3 tablespoons Dijon mustard, ⅓ cup mayonnaise, 2 tablespoons olive oil and 2 tablespoons white wine vinegar. Process until smooth, season with salt and pepper and blitz once more.

3. Assemble:

  • Once the beans are cold, drain them from the ice water and pat dry with a clean towel. This is a crucial step in avoiding a watery dressing so do your best to get them nice and dry. Transfer the beans to a large bowl.
  • Add the dressing to the bowl and toss well to coat. Taste and season the beans with salt and pepper as needed. Tear some more fresh tarragon leaves (to taste), adding them to the beans.
  • Spoon the beans on a serving platter, tearing and draping 8 slices of mortadella periodically as you plate so that there are little mounds of mortadella throughout. Drizzle with more olive oil and serve chilled.

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