SERVES 6
In Spain’s countryside, there grow different varieties of creamy, nutty-tasting local white beans, including the large faba in Asturias, medium-size blanca riñón (white kidney) in the provinces of León and Ávila, and small fesol de Santa Pau in the volcanic La Garrotxa region in Catalunya. For this earthy salad, choose smaller white kidney beans. Cannellini, great northern, or navy beans are excellent non-Spanish options.
Look for first-rate, line-caught tinned bonito tuna preserved in extra-virgin olive oil, such as those from Ortiz, Angelachu, Consorcio, or any of the other top Spanish producers along the northern Atlantic coast.
1. If using dried beans, soak them overnight and boil following the directions on page 343. If using canned beans, drain, rinse, and place the white beans in a saucepan with about 2 cups/480 ml water. Bring to a boil, cover the pan, and remove from the heat. Drain and let cool completely.
2. Meanwhile, in a bowl, dissolve 1 teaspoon salt in about 2 cups/480 ml tepid water and add the onion. Stir to separate the onion layers. Let sit for 1 hour for the onion to lose its sharp bite. Drain, rinse well, and drain again.
3. In a large serving bowl, combine the beans, onion, tomatoes, bell pepper, and olives. Carefully remove the tuna from the tin or jar in chunks and add to the salad, reserving the oil. Add 1 tablespoon of the reserved oil to the bowl along with the olive oil and a few drops of vinegar. Season with salt. Mix carefully to avoid breaking the beans. Cover, refrigerate, and chill while allowing the flavors to blend.
4. Before serving, gently re-toss and generously grind some black pepper over top. Serve chilled.