Recipes / pulses recipes /

White Beans with Pickled Red Onions and Toasted Walnuts

White Beans with Pickled Red Onions and Toasted Walnuts

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

75 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

3 15 oz cans kidney beans white; rinsed and drained
3 tbsps olive oil extra virgin
2 tbsps red wine vinegar
1 tsp garlic minced or crushed
pepper black, freshly ground; to taste
2 – 3 tbsps basil fresh; minced
2 – 3 tbsps parsley flat leaf; minced
pickled Red Onions
1/2 cup walnuts California; toasted and minced

Pickled Red Onions:

1 cup cider vinegar
1 cup water
3 tbsps honey or agave nectar or brown sugar
1 tsp salt
1 tsp peppercorns bruised (hit with a bowl to bruise)
4 medium onion red; very thinly sliced with an exquisitely sharp knife

Instructions

Beans

Combine the beans, oil, vinegar, salt, garlic, and black pepper to taste. Mix gently, cover, and chill.
Stir in the fresh herbs within ten minutes of serving. Top each serving with Pickled Red Onions and walnuts.

Pickled Red Onions

Put up a kettle of water to boil.
Meanwhile, combine the vinegar, water, sweetener-of-choice, salt, and peppercorns in a bowl and stir until sugar is dissolved.
Place the onion slices in a large bowl. When the water boils, pour all of it onto the onions and let them sit for 5 minutes, causing them to wilt slightly. Drain well and transfer the onions to the marinade.
Cover and marinate – at room temperature or in the refrigerator – for at least several hours (but can be days or weeks as well). Store in a tightly closed container in the refrigerator. This keeps indefinitely!