Red Vanilla Beans

• 1 4-inch-by- 1/2-inch strip of orange zest
• 1 Tahitian vanilla bean, split, scraped and cut into 4 pieces
• 3 cloves, lightly bruised
• Cheesecloth
• 1/2 pound red kidney beans
• 3 1/2 cups chicken stock
• 1/2 teaspoon salt (omit if stock is salty)
• 4 tablespoons corn oil or other light vegetable oil (see note)
• 2 tablespoons hazelnut oil
• 2 tablespoons sherry vinegar
• 2 tablespoons minced fresh parsley
• 2 or 3 twists of the pepper mill
• Pinch of salt

1. Tie the orange zest, vanilla seeds and pods and cloves in a small square of cheesecloth.
2. Put the kidney beans in a large saucepan, bury the spice bag in the middle and add the chicken stock and salt.
3. Bring the liquid to a boil, then lower the heat and simmer gently until beans are cooked, about two hours.
4. Prepare the dressing by whisking together all the ingredients.
5. When the beans are tender, drain them, reserving the liquid for soup, if desired.
6. Discard the spice bag.
7. Mix the hot beans with the dressing and allow to cool to room temperature, stirring from time to time.
8. Chill the beans until about 10 minutes before wanted and serve at cool room temperature.

orange zest, vanilla bean, cheesecloth, beans, chicken stock, salt, corn oil, hazelnut oil, sherry vinegar, parsley, pepper, salt

Taken from cooking.nytimes.com/recipes/11736 (may not work)