Flageolet Bean Relish

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Flageolet Bean Relish

 

1 1/2 cups dried flageolet beans or 3 15 1/2 oz. cans small white beans

1 small red onion, cut small dice

2 garlic cloves, chopped

2 roasted Anaheim peppers, peeled, seeded and diced

2 tablespoons sherry vinegar

1/3 cup olive oil

2 teaspoons chopped fresh thyme

1/2 teaspoon ground cumin

 

In large saucepan, place dried beans in cold water to cover. Cook over medium

heat until beans are tender, 1 to 1 1/2 hours. Drain beans and place in large

bowl. If using canned beans, rinse and drain beans. Place in large bowl.

Add onion, garlic and peppers to beans in bowl; mix well. Stir in vinegar,

oil, thyme and cumin. Season with salt and black pepper to taste. Let stand

about 30 minutes. Serve at room temperature.

Serves 6.

 

 

 

 

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