Vegetarian, Vegan, Gluten-free, Dairy-free
YIELDS: 4 servings
- 2 cups cooked beans of any variety (from 1 cup dried)
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- ¾ tsp salt
- 2 medium garlic cloves, chopped
- ½ tsp dried basil
- ¼ cup fresh, minced parsley
- 2 Tbsp fresh dill
Soak beans overnight in fresh water, about two inches above the beans. For extra flavor, soak them in a generous dash of salt and a few generous dashes of dried minced garlic.
Drain beans and refill pot with water to cover an inch or two.
Cook the beans until just tender; this will vary. A bean pot in the oven or a pot on the stove should be watched, as beans can cook in one hour or (unusually) as many as three hours, depending on the water content.
Blend in all of the other ingredients. The dish can be served warm or cold, immediately or the next day.
Recipe adapted from Moosewood Cookbook and submitted by Lisa White of Doylestown Food Co-op. January 2015.