White Bean And Garlic Salad

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Great Northern beans - sorted and washed
2		Bay leaves
1		Red onion - cut into small dice (large)
10		Garlic cloves - finely chopped
3/4 cup	177ml	Extra virgin olive oil
1 cup	237ml	Dry sherry wine
1/2 lb	227g / 8oz	Smoked ham - cut into small dice
1 lb	454g / 16oz	Yellow or red bell pepper - cut into small dice (small)
2 cups	292g / 10oz	Finely chopped fresh basil
2 teaspoons	10ml	Chopped fresh rosemary
2 teaspoons	10ml	Chopped fresh thyme
2 teaspoons	10ml	Chopped fresh oregano
1/3 cup	78ml	Balsamic vinegar
2		Garlic cloves - minced
		Salt and pepper - to taste

Recipe Instructions

Soak the beans in 8 cups of water overnight. Drain and transfer to a large, heavy-bottomed pot. Add 8 cups fresh water and the bay leaves; bring to a boil over high heat. Reduce the heat to moderate and cook, uncovered, for 50 minutes to 1 hour or until the beans are tender, but not mushy. Drain and place in a large serving bowl.

Meanwhile, in a saute pan, saute the onion and chopped garlic in 1/4 cup of the olive oil over high heat for 3 minutes, stirring frequently. Add the sherry and cook until the liquid evaporates, 7 to 8 minutes. Add to the beans along with the ham, yellow pepper, herbs, vinegar, minced garlic, and the remaining olive oil; mix gently. Season with salt and pepper. Serve at room temperature. This recipe serves 4 to 6.

Source:
GARLIC by Janet Hazen (c) 1992 - Chronicle Books, San Francisco, CA - 71 pages - $9.95 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

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