Smoky bean salad with molasses dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried Great northern beans |
| ¼ | cup | Sherry wine vinegar |
| 1 | tablespoon | On; yellow mustard seeds |
| ¼ | cup | Finely chopped drained oil-packed sun-dried tomatoes |
| 3 | tablespoons | Ons; light molasses |
| 2 | teaspoons | S; finely chopped canned chipotle chilies |
| ⅓ | cup | Olive oil |
| ¾ | cup | Finely chopped red onion |
| ¼ | cup | Minced fresh parsley |
Directions
Place beans in a large bowl. Add enough cold water to cover by 2 inches.
Let stand at least 4 hours or overnight.
Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to four hours.
Drain beans. Place in a heavy large saucepan. Add enough water to cover beans 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 whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) =AD=AD=AD=AD=AD Nutr. Links: 0 4917 0 1448 0 0 2626 0 4712 0
Per serving (excluding unknown items): 536 Calories; 20g Fat (33% calories from fat); 21g Protein; 72g Carbohydrate; 0mg Cholesterol; 36mg Sodium Recipe by: Bon Appetit/July 1996 Posted to FOODWINE Digest by "McNamara, Kelly" <kmcnamara@...> on Sep 17, 1997