Flageolet Bean Relish

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dried flageolet beans
		= (or 3 [15 1/2 oz] cans small white
		Beans)
1		Red onion - cut small dice (small)
2		Garlic cloves - chopped
2		Roasted Anaheim peppers - peeled, seeded,
		And diced
2 tablespoons	30ml	Sherry vinegar
1/3 cup	78ml	Olive oil
2 teaspoons	10ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Ground cumin

Recipe Instructions

In large saucepan, place dried beans in cold water to cover. Cook over medium heat until beans are tender, 1 to 1 1/2 hours. Drain beans and place in large bowl. If using canned beans, rinse and drain beans. Place in large bowl.

Add onion, garlic and peppers to beans in bowl; mix well. Stir in vinegar, oil, thyme and cumin. Season with salt and black pepper to taste. Let stand about 30 minutes. Serve at room temperature.

This recipe yields 6 servings.

Per Serving: 374 Cal; 17g Prot; 11g Total Fat (2 Sat. Fat); 53g Carb.; 0mg Chol; 13mg Sod.; 12g Fiber.

Source:
Vegetarian Times, October 2001

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