Posted by: Terrytx 09-05-99 4:21 PM
Smoked Baked Bean Salad with Molasses Mustard Vinaigrette
Recipe By : Palm Beach Post, 07/09/98
Serving Size : 4 Preparation Time :0:00
2 Cups Dried White Beans (Great Northern) or 4 (16 oz.) cans, drained
1/4 Cup Sherry Vinegar
1 Tbsp. Mustard Seeds
1/4 Cup Sun-Dried Tomatoes, Oil-Packed, finely chopped
3 Tbsp. Unsulphured Molasses
2 Chipotle Peppers (Canned), finely chopped
1/2 Tsp. Salt
1/3 Cup Extra Virgin Olive Oil
1/2 Cup Red Onion, finely diced
1/3 Cup Fresh Parsley (Flat-Leaf), finely chopped
Cover beans with cold water to soak overnight--or at least 4 hours.
Drain beans. In large pan, cover them with fresh cold water.
Set over medium heat and bring to a simmer.
Cover tightly, lower heat and cook gently, stirring once or twice, until just tender, 35 to 45 minutes.
Drain and cool.
In small bowl, combine vinegar and mustard seeds and let soak for at least 1 hour.
In medium bowl, whisk together soaked seeds and vinegar, sun-dried tomatoes, molasses, chiles and salt.
Gradually whisk in oil.
In large bowl, toss together beans, dressing, onion and parsley; adjust seasoning.
Serve at room temperature.
If not serving immediately, refrigerate and serve straight from the fridge or allow to warm slightly at
room temperature.
Serves 4 to 6