MMMMM--------------------------MARINADE-------------------------------
1/2 c Vinegar; (cider or wine)
3/4 c Mixed olive and safflower
-oil
1/2 ts Salt; up to 1 ts
Lots of fresh black pepper
A few dashes of marjoram or
-oregano
1/2 ts Basil
3 cl Garlic; crushed
1 tb Dry red wine
1/2 lg Lemon; rind and juice
MMMMM----------------------------BASE---------------------------------
5 c Cooked beans
1/2 c Scallions; chopped
1/2 c Red onion; finely minced
Fresh parsley; chopped
This recipe calls for 5 cups of cooked beans. Any kind of beans will
do, but it's extra nice if you use several different kinds and one of
those is steamed whole green beans. If you are starting from scratch
with dry beans, begin soaking them the night before. Don't mix the
different kinds of beans until after they are cooked, because cooking
times vary. You don't want them too crunchy or too mushy. Cook them
in plenty of water (except for the green beans, which should be
cooked in as little water as possible) and test them periodically.
How to gauge amounts: You can safely expect the amounts of dry beans
to double after they're soaked and cooked. You can marinate hot beans
and cool, then chill, them in marinade. They'll really absorb the
flavors this way.
Combine all of the marinade ingredients. Pour marinade over the base
ingredients and gently mix. Chill. Optionally garnish as desired.
