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Once the beans are cooked, drain them, discarding the herbs and vegetables.Transfer the beans to a large bowl. While still warm, toss with the minced onions and the remaining 2 tablespoons of oil, the vinegar, and the salt and pepper. Taste for seasoning. (The proportions of vinegar and oil given here are only a suggestion: You may prefer more or less.) The beans may be served warm, but are generally served at room temperature, as part of an antipasto table or salad buffet, as a luncheon side dish, or as a simple condiment. The beans remain fresh-flavored for 2 to 3 days, refrigerated.
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