Red Beans with Walnut Sauce

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* Exported from MasterCook *

 

Red Beans with Walnut Sauce

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Prep:Advance

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup walnuts, English

1 garlic clove

4 teaspoons red or white wine vinegar

1 tablespoon walnut oil

salt and freshly ground black pepper

3 pinches cayenne -- (several)

3 green onion -- including a few inches of the greens,

chopped

3 tablespoons cilantro -- finely chopped

3 tablespoons parsley -- finely chopped

2 tablespoons basil -- finely chopped

1 1/2 cups cooked red kidney beans

 

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

pestle, then add the vinegar, oiil 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 green onions 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.

 

Source:

" Vegetarian Cooking for Everyone, p. 175 "

 

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Per Serving (excluding unknown items): 211 Calories; 12g Fat (47.0% calories

from fat); 8g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : 4.0 points; complexity 5-5-5=15

 

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. -- DM

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

Barbara Zanzig Kirkland, WA, USA

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