Cranberry Bean Salad with Celery, Basil and Mint

• 1 pound dried cranberry beans (2 1/2 cups), soaked overnight and drained
• 1/4 cup red wine vinegar
• 1/4 cup vegetable oil
• 3 tablespoons Dijon mustard
• Salt and freshly ground pepper
• 2 celery ribs, thinly sliced crosswise
• 1 jalapeno, seeded and minced
• 1 fresh red chile, seeded and minced
• 1/2 cup chopped basil
• 1/4 cup chopped mint

1. In a large pot, cover the beans with 2 inches of water and bring to a boil.
2. Cover the pot partially and simmer the beans over moderate heat, stirring occasionally, until tender, about 1 hour.
3. Add more water, if necessary, to keep the beans covered.
4. Drain the beans, reserving 1/2 cup of the cooking liquid.
5. In a small bowl, whisk the vinegar, oil and mustard and season with salt and pepper.
6. Transfer the beans to a large bowl.
7. Add the celery, jalapeno, red chile, the reserved bean cooking liquid and the dressing; toss well.
8. Season with salt and pepper.
9. Let the salad stand for 15 minutes, stirring occasionally.
10. Stir in the basil and mint and serve.

cranberry beans, red wine vinegar, vegetable oil, mustard, salt, celery, jalapeno, fresh red chile, basil, mint

Taken from www.foodandwine.com/recipes/cranberry-bean-salad-celery-basil-and-mint (may not work)