Beans Primavera Recipe
Ingredients
| Navy beans or white beans -1 pound or | ||
| Canned cannellini beans three 16-ounce cans, drained | ||
| Whole Cloves | 2 | |
| Onion | 1 | |
| Water | ||
| Solid-style tuna -two 6 1/2-ounce cans, drained | ||
| Garlic | 3 Clove (5gm) | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Basil | 1/4 Cup (16 tbs), finely chopped | |
| Wine vinegar to taste | ||
| Olive oil to taste | ||
| Parsley garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Take a bowl and add dried beans along with water and soak overnight or quickly soak them and drain.
MAKING
2. Tuck the cloves into half of the onion and add it to the pot with beans.
3. Cover the pot with water and cook until soft.
4. Drain beans and take out onion.
5. Flake the tuna and combine it with parsley, garlic, basil and stir into beans.
6. Stir in oil, vinegar, salt and pepper and mix well.
7. Chill the salad and spoon the parsley over it.
SERVING
8. Serve the beans primavera either as a salad or serve it over the crackers or crispy toast.
1. Take a bowl and add dried beans along with water and soak overnight or quickly soak them and drain.
MAKING
2. Tuck the cloves into half of the onion and add it to the pot with beans.
3. Cover the pot with water and cook until soft.
4. Drain beans and take out onion.
5. Flake the tuna and combine it with parsley, garlic, basil and stir into beans.
6. Stir in oil, vinegar, salt and pepper and mix well.
7. Chill the salad and spoon the parsley over it.
SERVING
8. Serve the beans primavera either as a salad or serve it over the crackers or crispy toast.
Chef
