| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Dried Great northern beans |
| 1/4 |
c |
Sherry wine vinegar |
| 1 |
tb |
On; yellow mustard seeds |
| 1/4 |
c |
Finely chopped drained oil-packed sun-dried tomatoes |
| 3 |
tb |
Ons; light molasses |
| 2 |
ts |
S; finely chopped canned chipotle chilies |
| 1/3 |
c |
Olive oil |
| 3/4 |
c |
Finely chopped red onion |
| 1/4 |
c |
Minced fresh parsley |
INSTRUCTIONS
Place beans in a large bowl. Add enough cold water to cover by 2 inches.
Let stand at least 4 hours or overnight.
Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour
and up to four hours.
Drain beans. Place in a heavy large saucepan. Add enough water to cover
beans by 3 inches. Bring to a boil. Reduce heat; cover and simmer until
tender, about 50 minutes. Drain. Cool beans completely.
Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar
mixture. Gradually whisk in oil. Combine beans, red onion and parsley in
large bowl. Add enough dressing to coat salad. Season to taste with salt
and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to
room temperature before serving.) =AD=AD=AD=AD=AD Nutr. Links: 0 4917 0
1448 0 0 2626 0 4712 0
Per serving (excluding unknown items): 536 Calories; 20g Fat (33% calories
from fat); 21g Protein; 72g Carbohydrate; 0mg Cholesterol; 36mg Sodium
Recipe by: Bon Appetit/July 1996
Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on
Sep 17, 1997
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”