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In a hurry? Substitute 2 (15-ounce) cans red kidney beans (rinsed and drained) as a shortcut. This dish is also good made with Great Northern beans.
Ingredients
1/2 pound dry kidney beans
(about 1 3/4 cups)
2 tablespoons extra-virgin olive oil
2 cups slivered onion
1 teaspoon dried oregano
1/4 cup cider vinegar or red wine vinegar
1 teaspoon kosher salt
1 cup chopped flat-leaf parsley
1/4 cup green pimento-stuffed olives, sliced in half
Instructions
(about 1 3/4 cups)
2 tablespoons extra-virgin olive oil
2 cups slivered onion
1 teaspoon dried oregano
1/4 cup cider vinegar or red wine vinegar
1 teaspoon kosher salt
1 cup chopped flat-leaf parsley
1/4 cup green pimento-stuffed olives, sliced in half
1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans and discard cooking water. (At this point you may cool them and refrigerate up to two days.)
2. Heat olive oil in a large pot over medium heat. Add onion; sauté 5 minutes. Add oregano, vinegar and beans. Cook over low heat until beans are warm.
3. Remove from heat and stir in salt, parsley and olives. Serve warm or at room temperature. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009.
Nutritional Information
2. Heat olive oil in a large pot over medium heat. Add onion; sauté 5 minutes. Add oregano, vinegar and beans. Cook over low heat until beans are warm.
3. Remove from heat and stir in salt, parsley and olives. Serve warm or at room temperature. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009.
Per serving: 200 calories, 6g fat, 0mg chol., 10g prot., 29g carbs., 11g fiber, 440mg sodium.
