insalata di fagioli alla menta
cannelini bean and mint salad
2 cups cannellini beans
2 celery stalks
2 garlic cloves
1 small onion
12 mint leaves
extra virgin olive oil
red wine vinegar
ground black pepper
Soak the cannellini beans overnight with plenty of water in a covered bowl.
Remove any beans that float to the top and discard.
Rinse the cannellini beans, put them in a pot with 3 quarts of salted water
and bring to a boil. Lower the heat, cover and simmer for about 1Â½ to 2
hours or until the beans are thoroughly cooked, but still firm.
Rinse the beans under cold water, strain and let cool, then put them in a
Cut the celery stalks into small pieces, dice the onion, mince the garlic
cloves and tear the mint leaves then add them to the beans.
Salt and pepper to taste, drizzle with olive oil and add a dash of vinegar,
toss and then place the bean salad in a bowl and serve.
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