Lobio (Bean Salad)

• 1 pound dried kidney beans
• 3 cups chopped onion
• 2 tablespoons olive oil
• 1/4 cup chopped parsley
• 1/4 cup chopped fresh coriander
• 1/4 teaspoon dried fenugreek
• 3/4 teaspoon ground coriander
• 1/2 cup white wine vinegar
• 1/4 cup olive oil
• 2 tablespoons chopped tarragon
• Salt to taste

1. Soak the beans in water to cover overnight.
2. Or boil the beans for two minutes in water to cover; let stand for one hour.
3. Drain.
4. Cover with fresh water and cook at a simmer for 45 to 60 minutes, until tender.
5. Meanwhile, saute the onion in olive oil until soft.
6. When the beans are cooked, slightly crush with a fork and mix with the sauteed onion, parsley, fresh and dried coriander, fenugreek, vinegar, oil, tarragon and salt to taste.
7. Chill to meld flavors.
8. Serve at room temperature.

kidney beans, onion, olive oil, parsley, fresh coriander, ground coriander, white wine vinegar, olive oil, tarragon, salt

Taken from cooking.nytimes.com/recipes/4669 (may not work)