2 cups dry cannellini beans (approximately 1 pound), rinsed
water to cover
1 teaspoon salt
2 cups olive oil packed sun-dried tomatoes, chopped (use the oil and the tomatoes)
1-2 Tablespoons dried herbs (thyme, basil, marjoram or a combination)
2 Tablespoons red wine vinegar
salt and pepper to taste
In a large lidded pot, cover rinsed beans with at least two inches of water. Over high
heat, boil for five minutes, remove from heat and allow to sit 1 hour or overnight.
water and cover with at least an inch of fresh water. Cook over medium-high heat until tender.
Mix in salt and cool for 30 minutes.
Drain beans (save liquid for soup stock if desired) and mix with remaining ingredients.
Taste and adjust seasoning as desired. Allow to marinate in the refrigerator overnight.
Place half the beans into an airtight refrigerator storage container for use later in the week
to be served hot or cold in a salad, wrap or as an entrée. Use remaining beans in a main dish.
Cover and refrigerate.
You can use canned beans in this recipe but the texture and flavor of beans you cook
yourself are far superior and they are much less expensive.