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About the Dish

1 cup Butter Beans
1/2 Onion
1 stalk Celery
9 ounces Salad Tomatoes
5 ounces Cucumber
1 ounce Green Onion
1 sprig Mint
1 tablespoon Red Wine Vinegar
2 ounces Arugula
2 slices Pullman Bread
Per Serving
Calories 430
Total Fat 14 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 800 mg
Total Carbohydrates 63 g
Dietary Fiber 11 g
Sugar 10 g
Protein 16 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

METHOD

1
• Heat oven to 350° F. • Place a saucepan over high heat. Add butter beans, about 3 cups water and 1/4 teaspoon kosher salt. • Break celery into 2 or 3 pieces. Add to pan. • Halve onion. Add 1 half to pan (save remaining half for another use).
2
 MISE EN PLACE • Chop tomato, reserving juice. • Cut cucumber into 1/2-inch dice. • Thinly slice green onion. • Pick and chop mint leaves. • Discard any tough arugula stems.
3
• When butter bean mixture boils, reduce heat. Cover, and simmer until beans are tender, about 20 minutes. • Drain beans. Discard onion and celery.
4
• In a large bowl, combine butter beans, tomato and juice, cucumber, green onion and mint. • Stir in 2 tablespoons olive oil, vinegar and 1/4 teaspoon kosher salt. Let marinate 10 minutes.
5
 Toast bread as desired.
6
• Add arugula to butter bean mixture. Toss well. • Divide salad between 2 plates. Season to taste with kosher salt and pepper. • Serve with toast, and enjoy!