You are here

Pinto Beans Vinaigrette

herbal.chef's picture
Ingredients
  Dried kidney beans 1 Cup (16 tbs)
  Carrot 1 , scraped and sliced
  Onion 1 Small, stuck with 4 cloves
  Cloves 4
  Garlic 2 Clove (10 gm), finley minced
  Freshly ground pepper To Taste
  Salt To Taste
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Coarsely chopped parsley 1 Tablespoon
  Olive oil 9 Tablespoon
  Wine vinegar 3 Tablespoon
  Canned tuna packed in oil 7 Ounce (1 Can)
Directions

Soak the beans overnight in cold water to cover.
Drain the beans and place them in a large saucepan.
Add water to cover to one inch over the top of the beans.
Add the carrot, onion stuck with cloves, half the garlic, salt and pepper.
Bring to a boil and simmer one to one and one-half hours or until the beans are tender but not mushy.
Chill.
Drain the beans and place them in a mixing bowl.
Add the chopped onion, parsley, salt, pepper, remaining garlic, oil and vinegar.
Toss.
Cut tuna into bite-size pieces and toss it with the beans.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish

Rate It

Your rating: None
4.260715
Average: 4.3 (14 votes)