Smoky bean salad

Yield: 8 servings

Measure Ingredient
2 cups Dried great Northern beans
1 tablespoon Yellow mustard seeds
¼ cup Red wine vinegar
¼ cup Chopped and drained oil-packed sun-dried
\N \N Tomatoes
2 teaspoons Molasses
2 teaspoons Finely chopped canned chipotle chilies
⅓ cup Olive oil
¾ cup Finely chopped red onion
¼ cup Chopped fresh parsley
\N \N Salt and freshly ground black pepper; to taste


Molasses combines with canned chipotle chilies to give this salad its smoky flavor. Canned chipotle chilies packed in adobo sauce are available at Latin American markets and some supermarkets.

Put beans in medium bowl. Add enough cold water to cover by 2 inches. Let soak for at least 4 hours or overnight.

In another medium bowl, combine mustard seeds and vinegar and let soak at least 1 hour or up to 4 hours.

Drain beans. Place in heavy saucepan and add enough cold water to cover by 3 inches. Bring to a boil; reduce heat, cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.

Whisk sun-dried tomatoes, molasses, and chipotle chilies into vinegar mixture. Gradually mix in oil. Combine beans, red onion, parsley, salt and pepper. Add enough dressing to coat salad. (Salad can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) PER SERVING: 186 CAL.; 13G PROT.; 2G TOTAL FAT (0 SAT. FAT); 33G CARB.; 0 CHOL.; 8MG SOD.; 8G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 42 Converted by MM_Buster v2.0l.

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