1 pound Dried White Beans Note 1
1 lrg Onion
White Or Yellow, Chopped
3 Cloves Garlic Rough Chopped
6 cups Water
1 Bay Leaf
2 Cloves Garlic Minced
1 medium Red Onion Thin Slice
2 tablespoons Lemon Juice
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
1 Red Bell Pepper Cut In 1" Slices
1/4 cup Chopped Fresh Basil Or
Chopped Parsley Or Combo
1 teaspoon Chopped Fresh Sage
Freshly Ground Black Pepper
Serve this delicious salad warm in the winter or chilled in the summer. It makes a wonderful main dish.
Drain the beans and combine with the white or yellow onion, the chopped garlic, the water and the bay leaf in a large, heavy-bottomed soup pot.
Bring to a boil, reduce the heat, cover, and simmer for 1 hr. Add salt to taste and half the minced garlic, cover and cook 30 min to an hour, or until tender. Drain, reserving the cooking liquid.
Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the red onion. Add more water to cover if necessary and soak 30 min.
Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C cooking liquid from the beans. Add salt and pepper to taste and adjust the seasonings. Toss with the beans in a salad bowl, along with the red onion, bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled.
Serving Size: 1 CMake 5 CServes 6 - 8