Food recipes
Warm Kidney Bean Salad
Warm Kidney Bean Salad Ingredients: beans, kidney, all types, mature seeds, raw oil, olive, salad or cooking onions, raw spices, oregano, dried vinegar, red wine salt, table parsley, fresh oil, olive, salad or cooking...
Warm Kidney Bean Salad
Ingredients:
beans, kidney, all types, mature seeds, raw
oil, olive, salad or cooking
onions, raw
spices, oregano, dried
vinegar, red wine
salt, table
parsley, fresh
oil, olive, salad or cooking
Directions:
Place beans in a large Dutch oven and cover with about 2 inches of water.
Boil over medium high heat about 1 minute.
Turn off heat and let stand, covered at least 1 hour.
Drain beans and return to Dutch oven.
Cover with cold water and bring to a boil; lower heat and simmer, covered, until tender, about 45 minutes to an hour.
Drain, discarding cooking liquid.
Heat olive oil in a large pot over medium heat, add onions and saute 5 minutes.
Add oregano, vinegar, and beans.
Cook over low heat to warm beans.
Remove from heat and stir in salt, parsley, and olives.
Serve warm or at room temperature.
NOTE: Beans can be prepared up to two days in advance.
Ingredients:
beans, kidney, all types, mature seeds, raw
oil, olive, salad or cooking
onions, raw
spices, oregano, dried
vinegar, red wine
salt, table
parsley, fresh
oil, olive, salad or cooking
Directions:
Place beans in a large Dutch oven and cover with about 2 inches of water.
Boil over medium high heat about 1 minute.
Turn off heat and let stand, covered at least 1 hour.
Drain beans and return to Dutch oven.
Cover with cold water and bring to a boil; lower heat and simmer, covered, until tender, about 45 minutes to an hour.
Drain, discarding cooking liquid.
Heat olive oil in a large pot over medium heat, add onions and saute 5 minutes.
Add oregano, vinegar, and beans.
Cook over low heat to warm beans.
Remove from heat and stir in salt, parsley, and olives.
Serve warm or at room temperature.
NOTE: Beans can be prepared up to two days in advance.