Marinated white bean and chipotle salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White beans (Navy; or whatever; I used Canellini) |
| ¾ | cup | Olive oil (I used about 1/2 c) |
| ¼ | cup | White wine vinegar ( I used about 1/3 c) |
| 2 | tablespoons | Dijon mustard |
| 4 | Chipotle chiles; soaked in hot water for 20 min; seeded (ahh; who needs to do that!); and julienned | |
| 2 | Scallions (green onions); chopped | |
| 2 | Sprigs fresh oregano; chopped -or- | |
| 1 | teaspoon | Dried oregano |
| Salt and pepper | ||
Directions
Wash beans, heat with 2 qt water, bring to boil and cook until just tender (ca 1 hr). Don't overcook them. Turn off, and let cool in the water.
Drain.
Whisk the oil, vinegar and mustard together. Pour over beans in large bowl. Add chiles, scallions and oregano. Season to taste with salt and pepper, and mix well. Try not to break the beans (it's tough). Marinate refrigerated for at least 24 hours before serving. Serves 8-10. I lined the bowl with some endive (the Davis farmer's market has a vendor selling it pretty cheaply).
Mike Bowers <mikeb@...>
(From the First Bay Area Chile Heads HotLuck) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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