Time: 5 hours ahead
Makes: 10 servings

Ingredients

1 16-ounce package dry Great
Northern, navy or pea beans
6 cups water
3 chicken-flavor bouillon cubes
or envelopes
1 bay leaf
16-ounce can pitted ripe olives,
drained and halved
2 large tomatoes, chopped
1/2 cup olive or salad oil
1/2 cup lemon juice
2 tablespoons crumbled dried
mint or 1/3 cup chopped fresh
mint
1 tablespoon salt
1 tablespoon sugar
1/4 teaspoon white pepper mint
leaves

Instructions

1. Rinse beans under running cold water and discard any stones or shrivled beans.
2. In 7-quart Dutch oven over high heat, heat beans, water, bouillon and bay leaf to boiling; boil 2 minutes. Remove from heat; cover and allow to stand 1 hour.
3. Over high heat, return beans to boiling. Reduce heat to low; cover and simmer beans 1 hour or until tender but firm, stirring occasionally. Drain beans; discard bay leaf.
4. In large bowl with rubber spatula, gently combine beans, olives and remaining ingredients except mint leaves. Cover; refrigerate until well chilled.
5. To serve: Spoon into salad dish and garnish