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Cranberry Beans red wine vinegar vegetable oil mustard salt celery jalapeno fresh red chile basil mint
Viewed: 20 - Published at: 8 years agoIngredients
- 1 pound dried cranberry beans (2 1/2 cups), soaked overnight and drained
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 3 tablespoons Dijon mustard
- Salt and freshly ground pepper
- 2 celery ribs, thinly sliced crosswise
- 1 jalapeno, seeded and minced
- 1 fresh red chile, seeded and minced
- 1/2 cup chopped basil
- 1/4 cup chopped mint
Method
- In a large pot, cover the beans with 2 inches of water and bring to a boil.
- Cover the pot partially and simmer the beans over moderate heat, stirring occasionally, until tender, about 1 hour.
- Add more water, if necessary, to keep the beans covered.
- Drain the beans, reserving 1/2 cup of the cooking liquid.
- In a small bowl, whisk the vinegar, oil and mustard and season with salt and pepper.
- Transfer the beans to a large bowl.
- Add the celery, jalapeno, red chile, the reserved bean cooking liquid and the dressing; toss well.
- Season with salt and pepper.
- Let the salad stand for 15 minutes, stirring occasionally.
- Stir in the basil and mint and serve.
