Ingredients

2 c. dry beans - (14 ounce) (such as Red Appaloosa, Flor de Mayo, or possibly Scarlet Runner)
2 c. finely-minced red onions plus
1/2 c. thinly-sliced red onion
2 Tbsp. chopped garlic
1 tsp salt - (about)
1 c. chopped parsley
1/4 c. extra virgin olive oil
1/4 c. lemon juice
2 Tbsp. freshly-grnd black pepper
1 Tbsp. long fine shreds orange peel
1 Tbsp. long fine shreds lemon peel
1 tsp long fine shreds lime peel
3 x oranges - (1 1/2 lbs total) peel and membrane removed, cut into round slices

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Citrus And Bean Salad

Servings: 8

Sort beans for debris, then rinse. Bring beans and 2 qts water to a boil over high heat in a 5- to 6-qt pan. Cover, boil for 2 min, and remove from heat. Beans are ready to cook after soaking for 2 hrs, but are more digestible after 4 hrs. To use, drain and rinse.
In a 6- to 8-qt pan, bring 2 qts water, beans, 1 1/2 c. minced onions, and garlic to a boil over high heat. Reduce heat and simmer, covered, for 40 min. Add in 1 tsp. salt and simmer till beans are just tender to bite, 30 to 40 min longer.
Drain beans and let cold in a bowl. Gently fold in remaining 1/2 c. minced onion, parsley, oil, lemon juice, and pepper. Garnish with onion slices, and orange, lemon, and lime peels. Spoon over orange slices. Add in salt to taste.
This recipe yields 7 c., 8 servings.