Pinto Beans Vinaigrette Recipe
Ingredients
| Kidney beans | 1 Cup (16 tbs), dried | |
| 1 carrot, scraped and sliced | ||
| 1 small onion, stuck with four cloves | ||
| Garlic | 2 Clove (5gm), finley minced | |
| Ground pepper | 1 To taste | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Parsley | 1 Tablespoon, coarsely chopped | |
| Olive oil | 9 Tablespoon | |
| Wine vinegar | 3 Tablespoon | |
| Tuna in oil | 1 Ounce | |
| Salt | To Taste | |
Directions
Soak the beans overnight in cold water to cover.
Drain the beans and place them in a large saucepan.
Add water to cover to one inch over the top of the beans.
Add the carrot, onion stuck with cloves, half the garlic, salt and pepper.
Bring to a boil and simmer one to one and one-half hours or until the beans are tender but not mushy.
Chill.
Drain the beans and place them in a mixing bowl.
Add the chopped onion, parsley, salt, pepper, remaining garlic, oil and vinegar.
Toss.
Cut tuna into bite-size pieces and toss it with the beans.
Drain the beans and place them in a large saucepan.
Add water to cover to one inch over the top of the beans.
Add the carrot, onion stuck with cloves, half the garlic, salt and pepper.
Bring to a boil and simmer one to one and one-half hours or until the beans are tender but not mushy.
Chill.
Drain the beans and place them in a mixing bowl.
Add the chopped onion, parsley, salt, pepper, remaining garlic, oil and vinegar.
Toss.
Cut tuna into bite-size pieces and toss it with the beans.
Chef
