Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Small white beans 2 tb Sliced fresh oregano leaves
8 c Water -OR- fresh basil leaves
2 ts Salt 1/4 ts Freshly ground black pepper
12 Sun-dried tomatoes 20 Kalamata olives
-- (oil-packed), drained -- pitted coarsely chopped
3 lg Garlic cloves -OR-
1/3 c Olive oil 2 ts -Balsamic vinegar

Pick over beans; rinse well. In a large pot, bring beans and water
to a boil. Cover, remove from heat, and let stand 1 hour. Bring to
a boil again, then reduce heat and cook, covered, over low heat until
beans are tender (about 1 to 1-1/2 hours), adding 2 teaspoons salt
towards end of cooking time. Drain beans and cool completely. (Beans
may be rinsed in cold water to speed cooling.)

Finely chop tomatoes and garlic, either by hand or in a food
processor. Mix together chopped tomatoes and garlic with remaining
ingredients. Pour tomato mixture over drained beans and toss gently
to combine. Serve at room temperature, or lightly chilled.

May be served as a main dish with a salad of mixed greens and crusty
bread, or as an accompaniment with other foods. Makes a nice picnic
dish!

Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 04-24-95

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