Bohnen Salat (Austrian Bean Salad)

1 Cup Dry Beetle Beans (or Fava Beans, Broad Beans, or Butter Beans), Soaked Overnight

1 Bay Leaf

3/4 Pound Fresh Green Beans

1/2 Medium Red Onion, Thinly Sliced

1/2 Cup White Vinegar

1/4 Cup Mild Vegetable Oil

2 Cloves Garlic, Finely Minced

1/2 Teaspoon Dried Dill

1 Tablespoon Light Agave Nectar

Salt and Pepper, to Taste

First things first, get a big pot of water on the stove and bring it to a boil. Add in your soaked beans and bay leaf, and cook until tender but not splitting apart, about 1 - 2 hours depending on what bean you choose and how old they are. To save water, I blanched my green beans right in the same pot. Once the beans are just about done, add in the cleaned and trimmed green beans, and let them cook for just 2 - 3 minutes, until bright green. Drain and quickly plunge the beans into ice water to stop the cooking and preserve the color of the green beans. Discard the bay leaf, and toss in the sliced onion.

To make the dressing, simply whisk together all of the remaining ingredients and pour them over the beans. Toss gently to coat, cover, and refrigerate for at least 3 - 4 hours before serving so that the flavors can meld. There will be a lot of excess dressing at the bottom of the bowl, but don't cut back- It helps to cover more of the goods while they sit. Just drain the salad slightly before serving.

Serves 4 - 6 as a Side Dish

©Hannah Kaminsky