Smoky Bean Salad

• 2 cups dried Great Northern beans
• 1/4 cup Sherry wine vinegar
• 1 tablespoon yellow mustard seeds
• 1/4 cup finely chopped drained oil-packed sun-dried tomatoes
• 3 tablespoons mild-flavored (light) molasses
• 2 teaspoons finely chopped canned chipotle chilies*
• 1/3 cup olive oil 3/4 cup finely chopped red onion
• 1/4 cup minced fresh parsley

1. Place beans in large bowl. Add enough cold water to cover by 2 inches. Let stand at least 4 hours or overnight.
2. Combine vinegar and mustard seeds in medium bowl. Let stand at least 1 hour and up to 4 hours.
3. Drain beans. Place in large saucepan. Add enough water to cover beans by 3 inches. Bring to boil. Reduce heat; cover and simmer until tender, about 50 minutes. Drain. Cool beans completely.
4. Whisk sun-dried tomatoes, molasses and chipotle chilies into vinegar mixture. Gradually whisk in oil. Combine beans, red onion and parsley in large bowl. Add enough dressing to coat salad. Season to taste with salt and pepper.
5. Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

dried great northern beans, sherry wine vinegar, yellow mustard seeds, drained oil, mildflavored, chipotle chilies, olive oil, fresh parsley

Taken from www.epicurious.com/recipes/member/views/smoky-bean-salad-1250757 (may not work)