Prep 0 mins
Cook 2 hrs
- 1 lb dried white beans, Note 1 or 1 lb dried borlotti beans, washed, picked over and soaked overnight or for at least 6 hours
- 1 large white onions or 1 large yellow onion, Chopped
- 3 garlic cloves, Rough Chopped
- 6 cups water
- 1 bay leaf
- 2 garlic cloves, Minced
- 1⁄4 cup red wine vinegar
- 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
- 1⁄4 cup fresh basil, Chopped or 1⁄4 cup parsley, Chopped, Chopped
- 1 teaspoon fresh sage, Chopped
- black pepper, Freshly Ground
- Note 1: OR borlotti beans, washed, picked over and soaked overnight or for at least 6 hours 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 hours.
- 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 minute.
- 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.
I really wanted to like this, since it has so many things in it that I really enjoy. However, the sage was really overpowering- so much so that I lost the flavor of the other ingredients. If I were to make again, I'd cut way back on the sage, and add a bit more vinegar. Thanks for posting!