Marinated White Beans

My youngest daughter discovered the recipe and asked if I would make it for her as she was cooking for a camping trip....sure, white beans, anytime!! I asked about adding other ingredients and was told to "just make the recipe the way that it is written...but make sure that they have a taste." Sounds like an oxymoron to me. Yes, I adjusted the recipe...I had to add more vinegar. It is the one ingredient that you cannot skimp on. Since the recipe calls for equal parts of vinegar and oil, I just added 2 Tablespoons additional red wine vinegar....I would suggest adding vinegar by taste the first time you make them....

adapted from Caitlin Dentino

1 cup dried small white beans, soaked and rinsed (Canned beans also may be used...3 cans of small white beans, drained and rinsed)

3 ribs celery, thinly sliced, including the leaves if using the center ribs

1 large clove of garlic, minced

1/4 cup apple cider vinegar, plus 2 Tablespoons

1/4 cup Canola oil

2 T. chopped parsley

1 very thin green onion (This is optional.)

Salt

Pepper

Dash of red pepper flakes

Pick over beans, rinse. Place in a large pot and add water to about 2 inches about the beans. Bring to a boil. Let boil for 2 minutes, remove from heat and cover. Let stand for an hour. Test beans for doneness. If the beans are not done, simmer for an additional hour.

In a small dish, add the garlic and vinegar. Let it sit while you prepare the remaining ingredients.

In a large bowl, add beans, celery, parsley, garlic and vinegar. Stir to combine. Add the oil a little at a time, stopping once the salad is lightly coated. Add a dash of red pepper flakes with salt and pepper to taste.

The beans get more flavorful the longer they marinate. I make them early in the afternoon for an evening meal.