Tuesday, April 18, 2006

White Beans with Pickled Red Onions

As the Moosewood Cookbook says, these beans are "delightful by themselves, and downright smashing when topped with a mound of pickled red onions." Both are very easy to make and the onions are great with the beans, on sandwiches, on pizza, or however else you can think to use them.

White Beans
3-4 c cooked white beans
3 tbs olive oil
2 tbs red wine vinegar
1 tsp salt
2 cloves of garlic, minced
freshly ground black pepper
1/4 c parsley, minced
2 tsp dill

Mix all ingredients and chill

Pickled Red Onions
1 c cider vinegar
1 c water
3 tbs brown sugar
1 tsp salt
1 tsp whole peppercorns
4 red onions, sliced paper thin

Combine all ingredients except onions.
Pour a quart of boiling water over the onions to wilt them, then drain and put onions in marinade.
Let sit for at least several hours. Will keep in fridge for ages.


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