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Ingredients
- 1/2 lb. dry white beans
- 1 onion, minced
- 3 to 5 cloves garlic
- 1 qt water
- 1 bay leaf
- salt and pepper to taste
- 6-8 Tbsp. freshly squeezed lemon juice
- 1/2 tsp. cumin pwdr
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp. oregano
- 1/4 tsp. basil
- 6 Tbsp. cooking liquid from beans
- 4 spring onions
- 1/4 c. minced fresh parsley
Directions
- In a saucepan, soak the beans in 1 qt of water for three to four hrs, then drain. Add in onion, garlic, 1 qt of water, bay leaf, and oregano and basil.
- Bring to boil, reduce heat to low, cover and simmer till beans are tender, approximately one hour. Don't add in salt to the cooking water or possibly the beans will take longer to cook.
- To make dressing, combine lemon juice, cumin, salt and pepper, extra virgin olive oil, and 6 Tbsp. cooking liquid from the beans. Pour over beans and mix well. Chill several hrs.
- Just before serving, chop spring onions, using both white and green parts, and add in to salad.
- Optional: Garnish with tomato wedges, marinated artichoke halves, and fresh basil leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1494g | |
| Calories 1117 | |
| Calories from Fat 263 | 24% |
| Total Fat 29.9g | 37% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 4673mg | 134% |
| Total Carbs 167.36g | 45% |
| Dietary Fiber 40.0g | 133% |
| Sugars 13.15g | 9% |
| Protein 57.14g | 91% |
