Difference between revisions of "Flageolet Bean Relish"
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* 2 tsp. chopped fresh [[thyme]] | * 2 tsp. chopped fresh [[thyme]] | ||
* 1/2 tsp. ground [[cumin]] | * 1/2 tsp. ground [[cumin]] | ||
| − | == | + | == Procedures == |
1. 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. | 1. 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. | ||
Latest revision as of 16:38, 16 July 2012
Description
.
Ingredients
- 1 1/2 cups dried flageolet beans or 3 (151/2 oz.) cans small white beans
- 1 small red onion, cut into small dice (3/4 cup)
- 2 cloves garlic, chopped
- 2 roasted Anaheim peppers, peeled, seeded and diced
- 2 Tbs. sherry vinegar
- 1/3 cup olive oil
- 2 tsp. chopped fresh thyme
- 1/2 tsp. ground cumin
Procedures
1. 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.
2. 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.
