Gigante Bean Salad

By moninikole

Ingredients

• 1/2 cup dried gigante beans (or cannellini beans)
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1/3 cup thinly sliced onion
• 1/4 cup thinly sliced green bell pepper
• 1/4 cup thinly sliced red bell pepper
• Black pepper, to taste
• 1 teaspoon minced garlic
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped parsley

Preparation

Step 1

Place the beans in a bowl and cover with water. Let them stand overnight. Drain.

2. Place the beans in a medium pot and cover with 6 inches of water. Add the bay leaf and bring to a boil, skimming any foam that rises to the surface. Reduce the heat to low and simmer 1 1/2 hours or until the beans are tender. Season with the salt and cook an additional 5 minutes. Drain the beans and discard the bay leaf.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and the bell peppers, lightly season with salt and black pepper, and stir frequently until the bell pepper mixture is tender, about 5 to 6 minutes. Add the garlic and vinegar and cook for 1 minute.

4. Add the beans and parsley to the bell pepper mixture. Adjust seasoning if necessary. Serve chilled.