Recipe: White Beans with Vinaigrette Sauce

the appetizer:

Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.

Spain

White Beans with Vinaigrette Sauce

Amount to serve 4

1 cup dried white beans
1 red or green pepper
1/2 medium size onion
6 tbsp red wine vinegar
Salt
Olive oil

Soak the beans in cold water overnight. Drain and bring to a boil in 2 liters (7 cups) of water cook at low heat, until they are tender. Drain well and mix with the vinaigrette sauce which is prepared separately.

Vinaigrette Sauce: Mince the onion and the pepper. With a wooden spoon mix both vegetables with the olive oil, the vinegar and the salt.

Recipe provided by Asoliva of Spain

Spain

Spanish Cookbooks with Recipes

Catalan Cuisine by Colman Andrews
El Farol: Tapas and Spanish Cuisine by James Campbell Caruso
My Kitchen in Spain by Janet Mendel
Savoring Spain & Portugal by Joyce Goldstein
Olive Oil: From Tree to Table by Peggy Knickerbocker
The Basque Table by Teresa Barrenechea
The Best of Gourmet Magazine: Flavors of Spain

Tapas by Penelope Casas

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Spain on Wikipedia

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This page modified January 2007

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