Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Dry white pea beans |
| 3 tablespoons | Olive oil |
| 2 tablespoons | Red wine vinegar |
| 1 teaspoon | Salt |
| 2 mediums | Garlic cloves, minced |
| \N \N | Black pepper |
| ½ teaspoon | Basil |
| ¼ cup | Parsley, minced |
| 2 teaspoons | Dillweed |
| \N \N | Pickled red onions, see recipe |
Place beans in a medium sized saucepan & cover with water. Bring to a boil, reduce heat & cook, partially covered until tender. About 1 hour. Drain well & transfer to a medium-sized bowl.
Add remaining ingredients, mix gently & taste to correct seasonings if necessary. Cover tightly & chill until ready to serve. Serve topped with pickled red onions.
Mollie Katzen, "Moosewood Cookbook" Submitted By MARK SATTERLY On 06-05-95