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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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The tang of tomatoes and olives in this simple dish compliment any sandwich or it makes a great BBQ side dish. From an October 1988 issue of Bon Appetit in the Great Cook/Great Party section that featured recipes for a Homecoming Football Picnic. Ingredients:
1 lb small dry white bean |
2 quarts water |
1 teaspoon salt |
2 medium tomatoes, seeded and chopped |
1/2 cup diced red onion |
1/2 cup pitted black olives, quartered |
6 tablespoons olive oil |
6 tablespoons white wine vinegar |
2 large garlic cloves, minced |
salt & freshly ground black pepper |
1/2 cup chopped fresh basil |
Directions:
1. Rinse beans; place in large pot with 2 quarts water and 1 teaspoon salt.
2. Simmer until tender, about 1 1/4 hours; drain well and cool slightly.
3. Combine beans with all remaining ingredients except basil in large bowl; mix well to coat and adjust seasoning to taste.
4. Cover and refrigerate until well-chilled.
5. Mix in basil before serving.
6. (Can be prepared up to 1 day ahead.).
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