Test the beans frequently after 6 minutes by eating one. According to Julia Child, "a well cooked bean should be tender, but still retain the slightest suggestion of crunchiness." Drain the beans as soon as they are done.
Prepare a bowl of ice water while the beans are cooking and have it handy to the stove. Using a slotted spoon, lift the beans out of the boiling water and drop them into the ice water to end the cooking. When they are cool, remove them from the water, drain and cover with the marinade described below.
- 6 tablespoons lemon juice
- 2 tablespoons wine vinegar
- 1 /2 cup olive oil
- 2 tablespoon minced parsley
- 1 / 8 teaspoon thyme
- 1 / 4 teaspoon oregano
- 1 / 4 teaspoon salt
Canned Beans for Mixed Bean Salad:
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
Fresh vegetables for Mixed Bean Salad:
- 1 cup chopped celery
- 2-3 tablespoons minced onion
- Green beans
- Yellow beans
- 2-3 tablespoons chopped bell pepper
The quantities of fresh vegetables can vary with what is available. The celery and onion are important for flavor and texture. The green and/or yellow beans should balance the quantity of the canned beans.
Happy cooking and gardening,
Ruth Ann