Recipe By : Bon Appetit Magazine, July 1995
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Dried great northern beans
2 ts Salt
1 lg Red bell pepper
8 oz Green beans -- trimmed cut
- crosswise into 3rds
1 Lemon
1/2 c Black brine-cured olives
1/4 c Olive oil
2 tb Red wine vinegar
1 tb Balsamic vinegar
Place dried beans in medium saucepan. Pour enough cold water over to
cover beans by 3". Let stand overnight.
Drain beans and return to same saucepan. Pour enough cold water over
to cover beans by 3". Bring to boil. Reduce heat; cover partially and
simmer until tender, about 40 minutes. Add 2 ts salt to beans and
cool 15 minutes. Drain and cool beans.
Char bell pepper over gas flame or under broiler and until blackened
on all sides. Wrap in paper bag and let stand 10 minutes. Peel and
seed pepper. Cut pepper into matchstick-size strips.
Cook green beans in pot of boiling salted water just until tender,
about 4 minutes. Drain beans; transfer to bowl of ice water and cool.
Drain. Using vegetable peeler, remove peel from lemon in long strips.
Cut into very thin strips.
Combine Great Northern beans, bell pepper, green beans, lemon peel,
and olives in large bowl. Mix in oil and both vinegars. Season with
salt and pepper.
