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From: debbie8760@home.com
Newsgroups: rec.food.recipes
Subject: Turkish Bean Salad (Great Northern Beans)
Followup-To: rec.food.cooking
Date: Tue, 14 Dec 1999 04:59:34 -0800
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Xref: swen.emba.uvm.edu rec.food.recipes:38304

Turkish Bean Salad (Great Northern Beans)

1 16 oz pkg Great Northern beans
6 cups water
2 chicken-flavor bouillon cubes or envelopes
1 bay leaf
1 6 ox 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

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.

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