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Add a photoServings: 4
Ingredients
- 2 c. Dry Great northern beans
- 1/4 c. Sherry wine vinegar
- 1 Tbsp. On, yellow mustard seeds
- 1/4 c. Finely minced liquid removed oil-packed sun-dry tomatoes
- 3 Tbsp. Ons, light molasses
- 2 tsp S, finely minced canned chipotle chilies
- 1/3 c. Extra virgin olive oil
- 3/4 c. Finely minced red onion
- 1/4 c. Chopped fresh parsley
Directions
- Place beans in a large bowl. Add in sufficient cool water to cover by 2 inches.
- Let stand at least 4 hrs or possibly overnight.
- Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to four hrs.
- Drain beans. Place in a heavy large saucepan. Add in sufficient water to cover beans by 3 inches. Bring to a boil. Reduce heat; cover and simmer till tender, about 50 min. Drain. Cold beans completely.
- Whisk sun-dry tomatoes, molasses and chipotle chilies into vinegar mix. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add in sufficient dressing to coat salad. Season to taste with salt and pepper. (Can be prepared 6 hrs ahead. Cover and chill. Bring to room temperature before serving.) Nutr. Links: 0 4917 0 1448 0 0 2626 0 4712 0
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 168 | 35% |
| Total Fat 19.11g | 24% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1336mg | 38% |
| Total Carbs 60.27g | 16% |
| Dietary Fiber 19.0g | 63% |
| Sugars 4.0g | 3% |
| Protein 20.43g | 33% |
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