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Just White Beans Recipe

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This recipe for Just White Beans, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeffery Davis
Added: Saturday, August 25, 2007


White Beans:
1 1/2 Cups Dry White Pea beans
3 tbsp. Olive Oil
2 tbsp. Red Wine Vinegar
3/4 to 1 tsp. Salt
1 to 2 Medium Cloves Garlic, Minced
Freshly Ground Black Pepper to Taste
1/2 tsp. Basil
1/4 c. Finely Minced Parsley
2 tbsp. Fresh Dill (2 tsp. Dried)
Pickled Red Onions

Pickled Red Onions:
1 c. Apple Cider Vinegar
1 c. Water
Up to 3 tbsp. Brown Sugar
1 tsp. Salt
1 tsp. Whole Peppercorns
4 Medium Red Onions, Very Thinly Sliced

White Beans:
Place the beans in a medium-sized sauce pan and cover with water. Bring to a boil, reduce heat and cook partially covered until tender but not mushy (1 to 1 1/4 hours).

Drain well and transfer to a medium-sized bowl.

Add remaining ingredients, mix gently and taste to correct seasonings. Cover tightly and chill until cold. Serve topped with pickled red onions.

Pickled Red Onions:
Preliminary: Fill a teakettle with water and put it up to boil.

Combine vinegar, One (1) cup of water, sugar, salt and peppercorns in a medium-sized bowl and stir until the sugar is dissolved.

Place the onion slices in a colander in the sink and slowly pour all the boiling water over them. They will wilt slightly. Drain well and transfer to the bowlful of marinade.

Cover and allow to marinate refrigerated or at room temperature for at least several hours. Store in the refrigerator and use as needed.




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