Recipe: White Bean and Garlic Salad

WHITE BEAN AND GARLIC SALAD

1 1/2 cups Great Northern beans, sorted and washed
2 bay leaves
1 large red onion, cut into small dice
10 garlic cloves, finely chopped
3/4 cup extra virgin olive oil
1 cup dry sherry wine
1/2 pound smoked ham, cut into small dice
1 small yellow or red bell pepper, cut into small dice
2 cups finely chopped fresh basil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1/3 cup balsamic vinegar
2 garlic cloves, minced
salt and pepper (to taste)

Soak the beans in 8 cups of water overnight.

Drain and transfer to a large, heavy-bottomed pot. Add 8 cups fresh water and the bay leaves; bring to a boil over high heat. Reduce the heat to moderate and cook, uncovered, for 50 minutes to 1 hour or until the beans are tender, but not mushy. Drain and place in a large serving bowl.

Meanwhile, in a saute pan, saute the onion and chopped garlic in 1/4 cup of the olive oil over high heat for 3 minutes, stirring frequently.

Add the sherry and cook until the liquid evaporates, 7 to 8 minutes.

Add to the beans along with the ham, yellow pepper, herbs, vinegar, minced garlic, and the remaining olive oil; mix gently. Season with salt and pepper.

Serve at room temperature.

Note from source: Smoked ham, crisp yellow bell peppers, and tender white beans make a colorful background for intense garlic and herb flavors in this salad. Presented on a bed of greens, this Italian-style dish is good for lunch, or for an appetizer if served in small portions.

Servings: 4-6
Source: Garlic by Janet Hazen