Warm Kidney Bean Salad
Ready In: 2 hrs
Serves: 6
Yields: 1 large pot
Ingredients
- 1⁄2 lb dried kidney beans (about 1 3/4 cups)
- 2 tablespoons olive oil
- 2 cups onions, sliced thin
- 1 teaspoon dried oregano or 2 teaspoons fresh oregano, chopped
- 1⁄4 cup cider vinegar (or other) or 1⁄4 cup red wine vinegar (or other)
- 1 teaspoon salt (use Kosher)
- 1 cup fresh parsley, chopped
- 1⁄4 cup olive, halved (green pimento-stuffed)
Directions
- Place beans in a large Dutch oven and cover with about 2 inches of water. Boil over medium high heat about 1 minute. Turn off heat and let stand, covered at least 1 hour. Drain beans and return to Dutch oven. Cover with cold water and bring to a boil; lower heat and simmer, covered, until tender, about 45 minutes to an hour. Drain, discarding cooking liquid.
- Heat olive oil in a large pot over medium heat, add onions and saute 5 minutes. Add oregano, vinegar, and beans. Cook over low heat to warm beans. Remove from heat and stir in salt, parsley, and olives. Serve warm or at room temperature.
- NOTE: Beans can be prepared up to two days in advance.
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