This could easily qualify as a meal in itself. A loaf of bread, a bottle of wine, a picnic blanket, and some sunshine, and you have everything you need for a summer lunch in the vineyards. Note that the dried beans must soak for at least four hours before using.
TO DRINK: Sauvignon Blanc
1 cup dried white beans6 tablespoons extra-virgin olive oil5 tablespoons red wine vinegar,plus more if neededSalt and freshly ground pepper1 red bell pepper, cored, seeded, andcut into 1/4-inch dice1 green bell pepper, cored, seeded,and cut into 1/4-inch dice1 yellow bell pepper, cored, seeded, andcut into 1/4-inch dice1 small red onion, cut into 1/4-inch dice1 garlic clove, minced5 ounces fresh goat cheese, for topping1/4 cup fresh mint leaves, cut into thin strips,for garnish
Pick over the beans and discard any stones or damaged ones. Cover with plenty of cold water and let soak for 4 hours or overnight. Place the beans in a saucepan with plenty of water to cover and bring to a boil over high heat. Decrease the heat to low and simmer until the skins just begin to crack and the beans are tender, 30 to 40 minutes. Drain the beans.
In the meantime, in a small bowl, whisk together the olive oil and vinegar to make a vinaigrette. Season to taste with salt and pepper. Add to the warm beans and let sit until the beans cool.When the beans have cooled, add the diced peppers, onion, and garlic and mix well. Season with salt and pepper and additional vinegar, if needed.
To serve, place the beans in a serving bowl and crumble the cheese over the top. Garnish with the mint and serve.
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