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  Added: May 11, 2006  •  Visited (336)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Red Beans With Herb Dressing
What You Need:
  • ½ cup dried red kidney beans, or substitute 1 cup canned red kidney beans
  • 1½ teaspoons salt
  • 1 tablespoon white wine vinegar
  • 2 tablespoons finely chopped onions
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped fresh coriander
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil

  • How To Cook:
    1. If you are using the dried kidney beans, bring 4 cups of water and 1 tea-spoon of the salt to a boil in a heavy 2-to 3-quart saucepan. Drop in the kidney beans and boil 2 minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour.

    2. Bring back to a boil, lower the heat and simmer uncovered for 1 hour, or until the beans are tender but still intact. Drain in a sieve or colander and pat dry with paper towels. Canned beans need only be drained, washed under cold running water and patted dry.

    3. In a large bowl combine the vinegar, chopped onions, parsley, coriander, ½ teaspoon of salt, a generous grinding of black pepper and the oil. Mix thoroughly.

    4. Add the kidney beans, toss together gently but thoroughly with a fork and taste for seasoning. The beans may be served at once, but the flavor will be improved if they rest at room temperature for about 1 hour, stir-ring them from time to time.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Middle East » Georgia
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Herbs & Spices » Parsley
    Main Ingredient » Herbs & Spices » Coriander
    Dish » Appetizers


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