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| What You Need: |
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1 pound dried white beans, pea or navy
3 to 4 garlic cloves, crushed
2 medium-sized onions, peeled and minced
2 medium-sized carrots, scraped and diced
2 medium-sized stalks celery, cleaned and diced
½ cup olive oil
Salt to taste
2 tablespoons cider or wine vinegar
1 teaspoons sugar
¼ cup chopped fresh parsley
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| How To Cook: |
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1. Wash and pick over beans; cover with water; bring to a boil; boil 2 minutes.
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2. Remove from heat and let stand, covered, for 1 hour.
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3. Drain and add fresh water, enough to cover beans.
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4. Bring to a boil; lower heat and cook slowly, covered, 45 minutes, adding more water, if needed.
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5. Add garlic, onions, carrots, celery, oil, and salt.
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6. Continue to cook slowly until beans are just tender, about 30 minutes.
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7. Stir in vinegar and sugar. Cook another 5 minutes.
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8. Remove from heat and cool. Mix in parsley.
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9. Serve at room temperature or refrigerate until ready to serve.
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| Recipe Source: The complete international salad book |
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