Haricots Blancs Vinaigrette
|Dry navy beans||32 Ounce (2 Packages, 16 Ounce Each Pea)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Celery stalks||4 Medium, sliced|
|Onion||1 Medium, chopped|
|Diced pimentos||4 Ounce, drained (1 Jar)|
|Red wine vinegar||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
1. Rinse navy beans with running cold water and discard any stones or shriveled beans. In 8-quart Dutch oven over high heat, heat navy beans and 12 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans.
2. Return beans to Dutch oven. Add 12 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until beans are tender.
3. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook celery and onion until tender. Drain beans and return to Dutch oven. Add cooked celery mixture, pimentos, remaining ingredients, and 1 cup salad oil. With rubber spatula, toss gently to mix well. Cover and refrigerate at least 2 hours or overnight.