Haricots Blancs Vinaigrette Recipe
Ingredients
| Navy beans | 2 16 Ounce | |
| Water | ||
| 4 medium-sized celery stalks, sliced | ||
| 1 medium-sized onion, chopped | ||
| 1 4-ounce jar diced pimentos, drained | ||
| Wine vinegar | 3/4 Cup (16 tbs) (Salad oil) | |
| Parsley | 1/4 Cup (16 tbs), chopped (Salad oil) | |
| Sugar | 4 Teaspoon (Salad oil) | |
| Salt | 2 1/2 Teaspoon (Salad oil) | |
| Pepper | 1/2 Teaspoon (Salad oil) | |
| Dry mustard | 1/4 Teaspoon (Salad oil) | |
Directions
1. Rinse navy beans with running cold water and discard any stones or shriveled beans. In 8-quart Dutch oven over high heat, heat navy beans and 12 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans.
2. Return beans to Dutch oven. Add 12 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until beans are tender.
3. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook celery and onion until tender. Drain beans and return to Dutch oven. Add cooked celery mixture, pimentos, remaining ingredients, and 1 cup salad oil. With rubber spatula, toss gently to mix well. Cover and refrigerate at least 2 hours or overnight.
2. Return beans to Dutch oven. Add 12 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until beans are tender.
3. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook celery and onion until tender. Drain beans and return to Dutch oven. Add cooked celery mixture, pimentos, remaining ingredients, and 1 cup salad oil. With rubber spatula, toss gently to mix well. Cover and refrigerate at least 2 hours or overnight.
Chef
