| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dried Great Northern or other white bean; picked over |
| 1 1/2 |
ts |
Salt |
| 2 |
|
Bay leaves |
| 1 |
tb |
Coriander seeds; crushed coarse |
| 2 |
|
Garlic cloves if desired |
| 2 |
tb |
Fresh lemon juice; up to 3 |
| 1/4 |
c |
Extra-virgin olive oil; or to taste |
| 1 |
c |
Thinly sliced red onion |
| 1/2 |
c |
Chopped fresh coriander sprigs or parsley |
|
|
; leaves |
INSTRUCTIONS
FOR DRESSING
In a large saucepan combine beans with water to cover by 2 inches and add
salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring
occasionally and adding more hot water if necessary to keep beans covered,
1 to 1 1/4 hours, or until beans are just tender but not mushy.
Make dressing while beans are cooking:
Mince garlic fine and in a large bowl stir together well with lemon juice
and oil.
In a colander drain beans, discarding bay leaves, and add to dressing. Toss
salad and season with salt and pepper. Cool salad and stir in onion and
herbs. Salad may be made 1 day ahead and chilled, covered.
Serve salad at room temperature, thinning if necessary with 1 to 2
tablespoons water.
Makes about five cups.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 500 Calories (kcal); 55g Total Fat; (95% calories from fat);
1g Protein; 6g Carbohydrate; 0mg Cholesterol; 3200mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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