Pinto Beans Vinaigrette
|Dried kidney beans||1 Cup (16 tbs)|
|Carrot||1 , scraped and sliced|
|Onion||1 Small, stuck with 4 cloves|
|Garlic||2 Clove (10 gm), finley minced|
|Freshly ground pepper||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)|
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.
Drain the beans and place them in a mixing bowl.
Add the chopped onion, parsley, salt, pepper, remaining garlic, oil and vinegar.
Cut tuna into bite-size pieces and toss it with the beans.