Marinated
Bean Salad with Texas Sweet Onions
By Consultant, Author,
Traveller Stephan Pyles
Serves
4 - 6
Ingredients:
3/4 cup Dried Black Turtle Beans (4 oz.)
3/4 cup Dried Pinto Beans ( 4 oz)
3/4 cup Dried White Navy Beans (4 oz)
2 qts. Ham Hock Broth
1 large Sweet Onion (peeled and sliced as thinly as possible)
1/4 cup Cider Vinegar
2 tspn. Sugar
1 Red Bell Pepper (roasted, peeled and diced)
1 Yellow Bell Pepper (roasted, peeled and diced)
1 large Ripe Tomato (seeded & chopped)
1/2 cup Ripe Black Olives (pitted & chopped)
3 tbls. Cilantro (chopped)
3/4 cup Vinaigrette
1-1/2 cup Roast Garlic Croutons
TT Salt
8 cups Assorted Young Lettuces (rinsed and dried)
Procedure:
1. Sort through beans, removing any foreign
particles or imperfect beans. Place in separate pots or
bowls and let soak overnight. Drain beans and place in
separate pots. Cover each with ham hock broth or water.
Bring to a boil, then reduce heat and let simmer until
tender (45 minutes to an hour).
2.
Drain beans completely in a colander then mix in a large
bowl and refrigerate until cool.
3.
Place the onion in a bowl and toss with the vinegar, sugar
and salt. When beans are chilled, add the bell peppers,
tomato, olives and cilantro. Drizzle with 1/2 of the vinaigrette,
toss well and refrigerate for one hour.
4.
Remove from refrigerator. Add the croutons.
5.
Season with salt and toss thoroughly. In another bowl,
toss the lettuces with the remaining 1/4 cup vinaigrette.
Arrange the lettuces around the edge of a large platter
and mound the bean salad in the middle. Garnish with the
reserved sliced onions.
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