Food recipes
Garbanzo Bean Salad
Garbanzo Bean Salad
Ingredients:
1 cup dried garbanzo beans
2 teaspoons salt
4 garlic cloves, minced, divided
1 bay leaf
1/4 cup red wine vinegar
1/4 cup freshly squeezed orange juice
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 teaspoons fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 teaspoon grated orange zest
1/3 cup olive oil
3/4 cup pitted oil-cured black olives, chopped
1/2 small red onion, diced
1 small head radicchio, rinsed, cored, and chopped (optional)
Directions:
Salt and freshly ground black pepper to taste
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart
cold water and salt. Allow beans to soak for at least six hours, or overnight. Or place
beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1
minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking
method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Place drained beans in the slow cooker, and add 2 garlic cloves, bay leaf, and
enough water to cover them by 2 inches. Cook on Low for 6 to 8 hours or on High for
3 to 4 hours, or until beans are cooked but still al dente. Drain beans, and chill for at
least 2 hours.
3. Combine vinegar, orange juice, parsley, rosemary, thyme, oregano, and orange zest
in a jar with a tight-fitting lid. Shake well. Add olive oil, and shake well again.
4. Add olives, onion, and radicchio (if using) to the bowl with beans. Toss with
dressing, and season to taste with salt and pepper. Serve immediately.
Note: The beans can be cooked up to 2 days in advance and refrigerated, tightly
covered. Do not assemble the salad until just prior to serving.
Variation:
Substitute kidney beans for the garbanzo beans and Belgian endive for the
radicchio.
Salt and pepper are usually added to a salad dressing along with other seasonings. But when a dish
contains a food like olives that are already salty it’s best to try the salad to see if additional salt is
necessary.
Roasted Garlic
Roasted garlic is a vegetable that freezes very well, so fill up the slow cooker and
make a large batch. I add it to everything from mashed potatoes to scrambled eggs.
Serve these heads whole, with some crostini on the side for spreading with the soft
and sweet cloves.
Makes 8 heads | Prep time: 10 minutes | Minimum cook time: 3 hours in a medium
slow cooker
Ingredients:
1 cup dried garbanzo beans
2 teaspoons salt
4 garlic cloves, minced, divided
1 bay leaf
1/4 cup red wine vinegar
1/4 cup freshly squeezed orange juice
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 teaspoons fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 teaspoon grated orange zest
1/3 cup olive oil
3/4 cup pitted oil-cured black olives, chopped
1/2 small red onion, diced
1 small head radicchio, rinsed, cored, and chopped (optional)
Directions:
Salt and freshly ground black pepper to taste
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart
cold water and salt. Allow beans to soak for at least six hours, or overnight. Or place
beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1
minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking
method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Place drained beans in the slow cooker, and add 2 garlic cloves, bay leaf, and
enough water to cover them by 2 inches. Cook on Low for 6 to 8 hours or on High for
3 to 4 hours, or until beans are cooked but still al dente. Drain beans, and chill for at
least 2 hours.
3. Combine vinegar, orange juice, parsley, rosemary, thyme, oregano, and orange zest
in a jar with a tight-fitting lid. Shake well. Add olive oil, and shake well again.
4. Add olives, onion, and radicchio (if using) to the bowl with beans. Toss with
dressing, and season to taste with salt and pepper. Serve immediately.
Note: The beans can be cooked up to 2 days in advance and refrigerated, tightly
covered. Do not assemble the salad until just prior to serving.
Variation:
Substitute kidney beans for the garbanzo beans and Belgian endive for the
radicchio.
Salt and pepper are usually added to a salad dressing along with other seasonings. But when a dish
contains a food like olives that are already salty it’s best to try the salad to see if additional salt is
necessary.
Roasted Garlic
Roasted garlic is a vegetable that freezes very well, so fill up the slow cooker and
make a large batch. I add it to everything from mashed potatoes to scrambled eggs.
Serve these heads whole, with some crostini on the side for spreading with the soft
and sweet cloves.
Makes 8 heads | Prep time: 10 minutes | Minimum cook time: 3 hours in a medium
slow cooker
Printed from https://recipe.bluelayer.org/recipe/68330/garbanzo-bean-salad