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Haricots Blancs Vinaigrette

Western.Chefs's picture
  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)
  Sugar 4 Teaspoon
  Salt 2 1⁄2 Teaspoon
  Pepper 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.

Recipe Summary

Side Dish

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