This salad, an example of the much-vaunted "Mediterranean diet," is simple, austere and honest - rather like the people of Aragon who created it a very long time ago - and is a good example of how ingredients can be combined to form nutritional and tasty dishes. It was probably eaten during times of abstinence as it contains only vegetables. It has an outdoor, country feel and is a good choice for a picnic with olives, cheese, cold cuts and a ripe tomato salad.
- 13 ounces dried white (navy) beans, soaked overnight
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled
- 1 bay leaf
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
Put the beans in a pan with water to cover. Bring to a boil, then drain and heat again with cold water.
Add the onion, garlic and bay leaf, and simmer gently until the beans are tender (1 1/2-2 hours). Add the salt toward the end of the cooking time. Drain and dress with the oil and vinegar. Serve at room temperature.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
445 calories; 14g total fat; 0mg cholesterol; 17mg sodium; 60g carbohydrates; 15g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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