| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot09 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dry white beans; soaked overnight |
| 1 |
|
Yellow onion; peeled, halved, |
|
|
; and stuck with |
| 2 |
|
Whole cloves |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/2 |
c |
Green Spanish olives; pitted and sliced |
| 2 |
|
Red peppers; roasted, seeded, |
|
|
; and diced |
| 1 |
|
European seedless or 6 Kirby cucumbers; peeled, seeded, |
|
|
; and diced |
| 1 |
bn |
Scallions; washed, sliced thin |
| 6 |
|
Italian Roma tomatoes; cored, seeded, |
|
|
And diced |
| 1 |
bn |
Fresh parsley leaves; cut chiffonade |
| 3 |
tb |
Sherry vinegar |
| 1/2 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
Drain, rinse and drain white beans. Place in a medium heavy saucepan and
add onion halves (with cloves), bay leaf, and enough water to cover by an
inch. Bring to the boil, reduce to barely a simmer, cover and cook 20
minutes. Add salt and pepper, and a little more water if none is visible
when you tilt the pan, and cook another 20 to 30 minutes until beans are
creamy inside but still intact. Drain and remove onions and bay leaf. Let
cool. Place white beans in a large bowl with olive, peppers, cucumbers,
scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl
and slowly drizzling in olive oil while whisking to form an emulsion. Pour
vinaigrette over beans and vegetables, add parsley, and stir well. Taste
and adjust seasoning if necessary. Serve at room temperature. This recipe
yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6322 broadcast 01-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-28-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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