I created this recipe for
This salad is a delicious one-dish meal to have with friends for a summer luncheon.
Most beans (see Pointers for Success) must be soaked before cooking, either overnight or with the quick-soaking method.
|dried black beans|
|fresh cooked corn, cut off the cob (3 medium ears)|
|cayenne pepper||a sprinkling||•||•|
|black pepper, freshly ground||•||•|
|garlic, minced (
|fresh basil, minced||•|
|fresh parsley, preferably flat-leafed, minced|
|OPTIONAL: fresh basil sprigs, for garnish||•||•||•|
*These French beans are available in specialty food stores such as Dean & DeLuca. If desired, they can be replaced by additional black beans. Do not use pea beans or navy beans as they tend to be slightly pasty when cold.
Wash the beans and pick out and discard any stones or shriveled beans. Place each type of bean in a separate medium saucepan and add unsalted water to cover by
When ready to cook, drain off the water, rinse the beans and add fresh unsalted water to cover by
Cook the pasta in lightly salted boiling water as per the package directions, 8 to 9 minutes. Drain, and rinse under cold water and drain again.
Place the well-drained pasta in a medium bowl. Add the corn, onion and sundried tomatoes and mix together.
This is a speedy way to cook dried beans but because cooking time varies with each batch, start with the minimum time and then continue final cooking without pressure until tender. Soak the beans as above. Bring the pressure cooker up to full pressure and cook for 10 minutes. Stop the pressure at once by running cold water over the lid. Test a bean by cutting it in half to see if it is cooked through. Continue cooking if necessary until tender.
© 1992 Rose Levy Beranbaum. All rights reserved.