Our food editors think beans cook more evenly and hold their shape better with a long soak — which is why the ones in this recipe are soaked for 6 hours. But, you can use the following quick-soak method if you prefer: In a saucepan cover beans with cold water by 2 inches. Bring water to a boil and boil beans 2 minutes. Remove pan from heat and soak beans 1 hour.

　　

Ingredients

Serves 6

　　1 2/3 cups dried white beans such as Great Northern (about 2/3 pound)

　　1/3 cup lemon vinaigrette

　　4 celery ribs

　　4 scallions

　　1/2 cup packed fresh flat-leafed parsley leaves

　　3 large garlic cloves

　　1/4 cup chopped fresh chives

　　1 tablespoon chopped fresh tarragon leaves

　　fresh lemon juice to taste

　　

Step 1

In a large bowl soak beans in cold water to cover by 2 inches at least 6 hours and up to 1 day. Drain beans. In a 3 x 4-quart saucepan cover beans with cold water by 2 inches and simmer until tender, 1 to 1 1/4 hours. After about 45 minutes, season beans with salt. Drain beans in a colander and transfer to a bowl. Gently stir vinaigrette into warm beans. Beans may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.

　　

Step 2

Thinly slice celery and scallions. Chop parsley and mince garlic. Add celery, scallions, parsley, garlic, chives, and tarragon to beans and stir in lemon juice and salt and pepper to taste. Serve beans warm or at room temperature.