VCE: Red Beans With Walnut Sauce

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* Exported from MasterCook *

 

Red Beans With Walnut Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 175

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup walnut pieces

1 garlic clove

4 teaspoons red or white wine vinegar

1 tablespoon walnut oil

Salt and freshly milled pepper

Several pinches cayenne

3 scallions -- chopped

including a few inches of the greens

3 tablespoons finely chopped cilantro

3 tablespoons finely chopped parsley

2 tablespoons finely chopped basil

1 1/2 cups cooked red kidney beans

 

SERVES 4 TO 6

 

Although the flavors in this salad merge better when mixed ahead of time,

the presentation is more stunning when the ivory sauce and green herb

garnish are added at the last minute. If canned beans are used, rinse them

and use water in place of the cooking liquid.

 

Pulverize the walnuts and garlic in a food processor or with a mortar and

pestle, then add the vinegar, oil, and 3 to 4 tablespoons water from the

beans, enough to make a smooth dressing. Season to taste with salt,

pepper, and cayenne, then stir in half the scallions and half the

herbs. Pour the sauce over the beans and garnish with the remaining

scallions and herbs. Serve at once or toss and chill until ready to

serve. Let come at least partially to room temperature before serving.

 

 

 

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