A New Bowl of Nibbles for the Holidays! — no– really!

Just ate these and they are WON-DERR-FULL!  And really different ….-2

1/2 lb dried Christmas Butter Beans, soaked overnight*
2 qt organic chicken stock1 t salt
1 clove garlic, crushed

Combine  all ingredients in a pressure cooker and cook at high pressure for 20 minutes.

While the beans cook, make a dressing/marinade of:

3 bunches green onions (scallions), sliced thin, including 3-4 inches of green tops
1/2 c sun-dried tomatoes in oil, chopped with oil
2T capers, drained
1T seeded and finely minced bell pepper (red or green; or use jalapenos if a more heat is desired)
2/3 c EV Olive Oil
1/2 c apple cider
1T Worcestershire sauce
1T honey
1/2 t Tabasco sauce
1/2 t fresh ground black pepper — more to taste

When beans are done, cool pressure cooker according to directions, and dip 1/2 c of the bean liquid into marinate and whisk together.

[Drain and reserve additional bean liquid for other soup etc.]

In a large bowl with an available cover, combine hot beans with tomatoe/onion dressing and toss lightly.  Cover and refrigerate until completely cold — if overnight, toss to cover all the beans several times.

Serve chilled with toothpicks.

* If Christmas (sometimes called ‘speckled’)  butterbeans are not available, large Peruvian lima beans, or scarlet runner beans will do.  You are looking for a large, plump, meaty bean.

 

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