Saturday, August 13, 2011

Haricots Blancs en Salade - Navy Bean Salad Recipe

Our Michigan grown navy beans are at their best when served in this salad. Serves four to six.

2 cups dried navy beans
1 large Spanish onion, finely chopped
2 T. olive oil
1 clove garlic, chopped
1 bay leaf
1 t. salt
1 small green pepper
4 to 6 T. olive oil
Wine vinegar
1/2 Spanish onion, finely chopped
4 T. fresh parsley, chopped
1 t. prepared mustard
1 clove garlic, finely minced
Salt and pepper to taste
Olive oil
Juice of 1/2 lemon
Black olives for garnish

V.S.P. Soak beans overnight in water to cover. Drain. Sauté 1 finely chopped Spanish onion in 2 T. olive oil until golden. Add 1 clove garlic, chopped, bay leaf, 1 t. salt, 1 quart water and beans and simmer  in this stock for about 2 hours or until beans are tender. Drain. Seed and dice green pepper and add to beans along with 4 T. olive oil and vinegar, salt and pepper to taste. Chill.

To make dressing: Combine finely chopped 1/2 Spanish onion, parsley, mustard, 1 clove mined garlic, salt and pepper in a bowl. Mix well and then pour olive oil, drop by drop as if you were making mayonnaise, beating the mixture all the time until the sauce thickens. Mix in lemon juice.

Arrange salad in a salad bowl; add salad dressing and toss until well mixed. Garnish with finely chopped parsley and sliced black olives. Serve.

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