| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Beans/peas/, Eat-lf mail, Low fat |
8 |
servings |
INGREDIENTS
| 1 |
lb |
Dried White Beans; Note 1 |
| 1 |
lg |
Onion; White Or Yellow, Chopped |
| 3 |
|
Cloves Garlic; Rough Chopped |
| 6 |
c |
Water |
| 1 |
|
Bay Leaf |
|
|
Salt |
| 2 |
|
Cloves Garlic; Minced |
| 1/4 |
c |
Red Wine Vinegar |
| 1 |
md |
Red Onion; Thin Slice |
| 2 |
tb |
Lemon Juice |
| 1 |
tb |
Balsamic Vinegar |
| 1 |
ts |
Dijon Mustard |
| 1 |
|
Red Bell Pepper; Cut In 1" Slices |
| 1/4 |
c |
Chopped Fresh Basil; Or Chopped Parsley Or Combo |
| 1 |
ts |
Chopped Fresh Sage |
|
|
Freshly Ground Black Pepper |
INSTRUCTIONS
Note 1: OR borlotti beans, washed, picked over and soaked overnight or for
at least 6 hrs
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 nec and soak 30 min. Drain.
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 C Make 5 C Serves 6 - 8
According to book: Cal 100, Fat 0.5g, Sodium 189mg
Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
This salad was created by Martha Rose Shulman.
Recipe by: Eat More, Weigh Less, Dean Ornish, M.D.
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 26,
1999, converted by MM_Buster v2.0l.
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