Place the beans in a medium-size heavy saucepan. Pour in enough water to cover the beans by 2 inches. Add the 2 crushed garlic cloves and the onion halves. Simmer over low heat until tender, 1 to 1-1/2 hours. Drain and remove the onion and garlic. Cool.
In a large bowl, combine the cooked beans with all the remaining ingredients. Chill 2 to 3 hours. Serve cool but not directly from the refrigerator.
Wine Pairing(s)
Taft Street Sauvignon Blanc
Rock River Zinfandel
Columbia Crest Chardonnay 'Two Vines'
Artesa Reserve Sauvignon Blanc
Forest Glen Sauvignon Blanc
Frei Bros 'Redwood Creek' Sauvignon Blanc
Chateau de Commarque Sauternes
Thomas Fogarty 'Albutom' Chardonnay
Ridge Vineyards 'Sonoma Station' Zinfandel
Dyed-In-The-Wool 'Unchangeable' Sauvignon Blanc
Calories From Fat 83 Protein 2 Total Fat 9 Carbohydrates 8
Calories 123 Dietary Fiber 2 Calcium 9 Sodium 1 Vitamin A 2
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | jwkmom
07/20/09 10:46 PM | salsavery good try it soon |
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