| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
July 1995 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Dried Great Northern beans; (about 1 1/3 cups) |
| 2 |
ts |
Salt |
| 1 |
lg |
Red bell pepper |
| 8 |
oz |
Green beans; trimmed, cut |
|
|
; crosswise into |
|
|
; thirds |
| 1 |
|
Lemon |
| 1/2 |
c |
Black brine-cured olives; (such as Kalamata) |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Balsamic vinegar |
INSTRUCTIONS
Place dried beans in medium saucepan. Pour enough cold water over to cover
beans by 3 inches. Let stand overnight.
Drain beans and return to same saucepan. Pour enough cold water over to
cover beans by 3 inches. Bring to boil. Reduce heat; cover partially and
simmer until tender, about 40 minutes. Add 2 teaspoons salt to beans and
cool 15 minutes. Drain and cool beans.
Char bell pepper over gas flame or under broiler and until blackened on all
sides. Wrap in paper bag and let stand 10 minutes. Peel and seed pepper.
Cut pepper into matchstick-size strips.
Cook green beans in pot of boiling salted water just until tender, about 4
minutes. Drain beans; transfer to bowl of ice water and cool. Drain. Using
vegetable peeler, remove peel from lemon in long strips. Cut into very thin
strips.
Combine Great Northern beans, bell pepper, green beans, lemon peel and
olives in large bowl. Mix in oil and both vinegars. Season with salt and
pepper.
Serves 4.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 1358 Calories (kcal); 57g Total Fat; (36% calories from fat);
55g Protein; 172g Carbohydrate; 0mg Cholesterol; 4312mg Sodium Food
Exchanges: 9 1/2 Grain(Starch); 3 Lean Meat; 4 Vegetable; 1/2 Fruit;
11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God grades on the cross, not the curve.”