Bean Salad

Name: Bean Salad
Cuisine: France
Ingredients: 2 tablespoons chopped parsley or chives; salt; 2 tablespoons chopped parsley or chives; 1 pound dried white (Great Northern) beans or lentils or chickpeas; 5 cups cold water; 1 pound dried white (Great Northern) beans or lentils or chickpeas; 1 pound dried white (Great Northern) beans or lentils or chickpeas; 2 whole cloves; bouquet garni; 2 carrots, sliced in half; 2 onions, sliced in half

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Ingredients

1 pound dried white (Great Northern) beans or lentils or chickpeas
5 cups cold water

Europe
France
Gluten-free
Vegan

Method

Soak the white beans, lentils, or chickpeas in a large pan of cold water overnight (read instructions on the package before soaking —they might require less time).

About 1½ hours before you are ready to serve this dish, place the beans in a large pot of water with the carrots, onions (stuck with the cloves), and the bouquet garni. Bring to a boil. Add salt and cover. Simmer for 1 to 1½