Turkish Bean Salad (great Northern Beans)
Ingredients
- 16 ounces Great Northern beans
- 6 cups water
- 2 chicken-flavor bouillon cubes or envelopes
- 1 bay leaf
- 6 ounces can pitted ripe olives, drained
- 2 large tomatoes, chopped
- 1/2 cup olive or salad oil
- 1/2 cup lemon juice
- 2 Tbsp crumbled dried mint or 1/3 cup chopped fresh mint
- 1 Tbsp salt
- 1 Tbsp sugar
- 1/4 tsp white pepper
Instructions
Rinse beans under cold running water and discard any stones or shriveled beans. In 7-quart Dutch oven over high heat, heat beans, water, bouillon and bay leaf to boiling; boil 2 minutes. Remove from heat; cover and allow to stand 1 hour. Over high heat, return beans to boiling. Reduce heat to low; cover and simmer beans 1 hour or until tender but firm, stirring occasionally. Drain beans; discard bay leaf. In large bowl with rubber spatula, gently combine beans, olives and remaining ingredients. Cover; refrigerate until well chilled. Serve.
