White Bean And Garlic Salad With Italian Herbs
|Great northern beans||1 1⁄2 Cup (24 tbs), sorted and washed|
|Red onion||1 Large, cut into small dice|
|Garlic||10 Clove (50 gm), finely chopped|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Dry sherry wine||1 Cup (16 tbs)|
|Smoked ham||1⁄2 Pound, cut into small dice|
|Bell pepper||1 Small, seeded and cut into small dice (Yellow Or Red)|
|Finely chopped fresh basil||2 Cup (32 tbs)|
|Chopped fresh thyme||2 Teaspoon|
|Chopped fresh oregano||2 Teaspoon|
|Balsamic vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
Soak the beans in 8 cups of water overnight.
Drain and transfer to a large, heavy-bottomed pot.
Add 8 cups of fresh water and the bay leaves; bring to a boil over high heat.
Reduce the heat to moderate and cook, uncovered, for 50 minutes to 1 hour or until the beans are tender, but not mushy.
Drain and place in a large serving bowl.
Meanwhile, in a saute pan, saute the onion and chopped garlic in 1/4 cup of the olive oil over high heat for 3 minutes, stirring frequently.
Add the sherry and cook until the liquid evaporates, 7 to 8 minutes.
Add to the beans along with the ham, yellow pepper, herbs, vinegar, minced garlic, and remaining olive oil; mix gently.
Season with salt and pepper.