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

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.