Serves 6-8
A very tasty and nutritious side salad. Cooking the beans with seasonings added to the broth improves flavor of this dish. See tip below for using canned beans.
Best consumed within three days
Prepare beans
1 lb of dried cannelloni beans (white kidney beans)
6 cups water
2 herb ox chicken bouillon cubes or vegetarian cubes
2 teaspoons of kosher salt
3 bay leafs
5 garlic cloves thru press
In a large pot
Bring water, boullion, bay leaf to a boil
Add beans and garlic and cover
Reduce heat to medium low and cook for 1 hour.
Turn off heat
Keep covered 30 minutes
Drain and cool beans
Remove bay leafs
Add beans to a medium size serving bowl
Dressing
whisk the following in a small bowl
3 tablespoons of flat leaf parsley chopped
juice of 3 lemons
2 teaspoons of fresh garlic thru a press
2 tablespoons of fresh thyme leafs remove off the stems
1/3 cup of extra virgin olive oil
½ teaspoon sea salt
1 tablespoon of red wine vinegar
¼ teaspoon of fresh ground white pepper
2 tablespoons of red onion minced fine
cover beans and toss in dressing
chill and rest for 1 hour
Maybe served at room temperature or chilled
Tip:
4 cans of 15.5 oz each of cooked cannelloni that have been rinsed and drained may be substituted if you don’t have cooking time. Add dressing and chill for 2 hours for best results. Note: Canned beans will be much softer in texture than ones you cook yourself.