Warm White Bean Salad
Vicki Butts (lazyme)
These go well with lamb.
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- 1 1/2 c
- great northern beans, or other white beans
- yellow onion, quartered
- 2 clove
- garlic, lightly crushed
- 2 clove
- garlic, minced
- bay leaf
- salt, to taste
- freshly ground pepper, to taste
- 1 large
- tomato, peeled, seeded, diced
- 1/2 small
- red onion, minced
- 2 Tbsp
- fresh basil, chopped
- 1 Tbsp
- fresh flat leaf parsley, chopped
- 1/4 c
- olive oil, extra virgin
- 2 tsp
- sherry vinegar, or to taste
1Pick over and discard any misshapen beans and stones.
2Rinse the beans and drain.
3Place in a bowl, add water to cover generously and let soak overnight. Drain the beans and rinse.
4Put the beans in a pressure cooker and add the yellow onion, crushed garlic and bay leaf.
5Add water according to the manufacturer's instructions.
6Cover and cook on high for 6 minutes.
7Let the cooker cool for 20 minutes, then release the pressure according to the manufacturer's instructions.
8Transfer the beans and their cooking liquid to a large bowl, season with salt and let cool until just warm.
9Remove the yellow onion, garlic and bay leaf and discard, then drain the beans.
10Transfer to a serving bowl and add the tomato, red onion, minced garlic, basil, parsley, olive oil and vinegar.
11Stir gently and season with salt and pepper.