Bombolini Beans and King Salmon with Toasted Garlic | CUESA

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Returns March 11, 2021 | SF

Bombolini Beans and King Salmon with Toasted Garlic


Chef Chad Callahan.

Serves 4


1 pound Bombolini beans or Italian butter beans
6 cups chicken stock
About 10 cups water
2 yellow onions, chopped fine
1 tablespoon oregano, dried
1 tablespoon thyme, dried
1 garlic clove, chopped
2 tablespoons tomato paste
1 ½ tablespoons smoked paprika
½ tablespoon fresh ground black pepper
1 tablespoon sea salt
2 ounces extra virgin olive oil
2 cups arugula
12 cloves of garlic, peeled
1 ½ cup extra virgin olive oil
6 3 ounce filets of salmon, thinly sliced



  1. Soak the beans in plenty of water overnight. Drain the beans and reserve the water. Mix together 6 cups of the soak water and 6 cups of chicken stock in a stock pot; simmer.

  2. Using a 4-quart pot, sauté the chopped garlic and onion in olive oil. When the onions are clear, add the dried herbs, smoked paprika, pepper and salt. Sauté for 5 minutes. Add the tomato paste while cooking on high heat. Add the beans and stir for 5 minutes to incorporate the ingredients.
  3. Pour enough of stock-water mixture to cover 1 inch above the beans. Simmer for 1½ hour or until tender. Stir frequently to avoid sticking. Check seasoning. Add salt and pepper to taste.
  4. Peel the 12 cloves of garlic. Thinly slice each clove. In a saucepan combine the garlic with 1½ cups of extra virgin olive oil. Brown the garlic to the point just before golden brown. Remove from heat. Sprinkle with sea salt; set a side.
  5. Skin the salmon filets. Slice each one in half.
  6. Heat sauté pan. Add the extra virgin olive oil.
    Salt and pepper the salmon. Add to the pan and cook 2 minutes on one side only.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »