White Bean and Mint Salad

• 1 pound dry white beans, like Great Northern
• 1 carrot, scraped
• 1 onion, cut into quarters
• Coarse salt and freshly ground pepper
• 1 clove garlic
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar (or to taste)
• Coarse salt and freshly ground pepper to taste
• 1/2 to 3/4 cup extra-virgin olive oil
• 1/2 cup chopped Italian parsley
• About 15 mint leaves, chopped

1. Soak beans overnight.
2. Drain and place in a saucepan with water to cover and add carrot and onion.
3. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface.
4. Add salt and cook until beans are tender (about one hour).
5. Drain and remove and discard carrot and onion.
6. Make dressing.
7. Peel the garlic and press it with the tines of a fork or through a garlic press.
8. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
9. Add mustard and vinegar and season to taste with salt and pepper.
10. Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise.
11. Add parsley, mint and beans and toss.
12. Correct seasoning and serve at room temperature.

white beans, carrot, onion, salt, clove garlic, mustard, white wine vinegar, salt, extravirgin olive oil, italian parsley, mint

Taken from cooking.nytimes.com/recipes/10319 (may not work)