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
  sea salt
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 1½ 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
mixing bowl.

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.
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                           the food of the eolian islands and sicily

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