Warm Kidney Bean Salad
Adapted from a newspaper clipping. Beans are a great way to stretch the ole dollah. They are low in fat and high in protein and versatile. You can substitute any dry bean you have on hand or prefer. Canned beans are precooked and a real time saver, if a little more expensive.
- Ready In:
- 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)
- 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.