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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.
Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.
In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.
Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.
Makes about five cups.
Per serving: 500 Calories (kcal), 55g Total Fat, (95% calories from fat); 1g Protein, 6g Carbohydrate, 0mg Cholesterol, 3200mg Sodium
Food Exchanges: 0 Grain(Starch), 0 Lean Meat, 0 Vegetable, 0 Fruit, 11 Fat, 0 Other Carbohydrates
| Ingredients:
1 1/2 Cup(s) Dried white bean
1 1/2 Teaspoon(s) Salt
2 Bay leaves
1 Tablespoon(s) Coriander seeds, crushed
2 Garlic cloves
2 Tablespoon(s) Fresh lemon juice
1/4 Cup(s) Extra-virgin olive oil
1 Cup(s) Thinly sliced red onion
1/2 Cup(s) Chopped fresh coriander |
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