Day 219 -- More Clinton Recipes -- Part One

Continuing on from yesterday's post, here are a few more recipes, vegan dishes that are Bill Clinton's favorites.

Gigante Bean Salad
Serves 4

1/2 cup dried gigante beans (or cannellini beans)
1 bay leaf
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1/3 cup thinly sliced onion
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced red bell pepper
Black pepper, to taste
1 teaspoon minced garlic
2 tablespoons white wine vinegar
2 tablespoons chopped parsley

1. Place the beans in a bowl and cover with water. Let them stand overnight. Drain.
2. Place the beans in a medium pot and cover with 6 inches of water. Add the bay leaf and bring to a boil, skimming any foam that rises to the surface. Reduce the heat to low and simmer 1 1/2 hours or until the beans are tender. Season with the salt and cook an additional 5 minutes. Drain the beans and discard the bay leaf.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and the bell peppers, lightly season with salt and black pepper, and stir frequently until the bell pepper mixture is tender, about 5 to 6 minutes. Add the garlic and vinegar and cook for 1 minute.
4. Add the beans and parsley to the bell pepper mixture. Adjust seasoning if necessary. Serve chilled.

Shredded Red Beets in Vinaigrette
Serves 4

8 ounces red or yellow beets, shredded
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons minced chives, mint and parsley
Kosher salt, to taste

1. Peel the beets with a vegetable peeler and grate with a mandoline or in a food processor fitted with a shredding blade.
2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with the salt.
3. Marinate at least 1 hour. Serve chilled.