White Bean And Garlic Salad With Italian Herbs Recipe
Ingredients
| 1 1/2 cups Great Northern beans, sorted and washed | ||
| Bay leaves | 2 | |
| 1 large red onion, cut into small dice | ||
| Garlic | 10 Clove (5gm), finely chopped | |
| Extra virgin olive oil | 3/4 Cup (16 tbs) | |
| 1 cup dry sherry wine | ||
| 1/2 pound smoked ham, cut into small dice | ||
| 1 small yellow or red bell pepper, seeded and cut into small dice | ||
| Basil | 2 Cup (16 tbs), finely chopped | |
| Thyme & rosemary | 2 Teaspoon | |
| Balsamic vinegar | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Soak the beans in 8 cups of water overnight.
Drain and transfer to a large, heavy-bottomed pot.
Add 8 cups of fresh water and the bay leaves; bring to a boil over high heat.
Reduce the heat to moderate and cook, uncovered, for 50 minutes to 1 hour or until the beans are tender, but not mushy.
Drain and place in a large serving bowl.
Meanwhile, in a saute pan, saute the onion and chopped garlic in 1/4 cup of the olive oil over high heat for 3 minutes, stirring frequently.
Add the sherry and cook until the liquid evaporates, 7 to 8 minutes.
Add to the beans along with the ham, yellow pepper, herbs, vinegar, minced garlic, and remaining olive oil; mix gently.
Season with salt and pepper.
Drain and transfer to a large, heavy-bottomed pot.
Add 8 cups of fresh water and the bay leaves; bring to a boil over high heat.
Reduce the heat to moderate and cook, uncovered, for 50 minutes to 1 hour or until the beans are tender, but not mushy.
Drain and place in a large serving bowl.
Meanwhile, in a saute pan, saute the onion and chopped garlic in 1/4 cup of the olive oil over high heat for 3 minutes, stirring frequently.
Add the sherry and cook until the liquid evaporates, 7 to 8 minutes.
Add to the beans along with the ham, yellow pepper, herbs, vinegar, minced garlic, and remaining olive oil; mix gently.
Season with salt and pepper.
Chef
