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Categories:
white beans water white wine vinegar olive oil mustard garlic green onions Mediterranean-style olives salt tomatoes
Viewed: 40 - Published at: 5 years agoIngredients
- 2 cups dried small white beans
- 6 cups water
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 2 cloves garlic, pressed
- 4 green onions, green part only, very thinly sliced
- 1 cup Mediterranean-style olives, pitted and halved
- Salt and freshly ground black pepper to taste
- 6 to 8 large lettuce leaves
- 2 small tomatoes, cut into wedges, for garnish
Method
- Thoroughly rinse the beans and place them and the water in the slow cooker insert. Cover and cook on low for 6 to 8 hours, or until the beans are tender. Quickly and gently pour them into a colander and drain them. (You can reserve the cooking water and use it to thicken soups or stews.) Transfer the beans to a serving bowl.
- In a small bowl, combine the vinegar, oil, mustard, and garlic. Blend thoroughly with a whisk or an immersion blender.
- Pour the dressing over the beans and mix thoroughly. Add the green onions, olives, and salt and pepper to taste, and toss by hand (or if you must, using spoons).
- Serve either chilled or at room temperature on lettuce leaves and garnish with the tomato wedges.
