Flageolet Bean Relish

• 1 1/2 cups dried flageolet beans or 3 (15 1/2 oz.) cans small white beans
• 1 small red onion, cut into small dice ( 3/4 cup)
• 2 cloves garlic, chopped
• 2 roasted Anaheim peppers, peeled, seeded and diced (see Tip in Potato Napoleons, above)
• 2 Tbs. sherry vinegar
• 13 cup olive oil
• 2 tsp. chopped fresh thyme
• 1/2 tsp. ground cumin

1. In large saucepan, place dried beans in cold water to cover.
2. Cook over medium heat until beans are tender, 1 to 1 1/2 hours.
3. Drain beans and place in large bowl.
4. If using canned beans, rinse and drain beans.
5. Place in large bowl.
6. Add onion, garlic and peppers to beans in bowl; mix well.
7. Stir in vinegar, oil, thyme and cumin.
8. Season with salt and black pepper to taste.
9. Let stand about 30 minutes.
10. Serve at room temperature.

beans, red onion, garlic, peppers, sherry vinegar, olive oil, thyme, ground cumin

Taken from www.vegetariantimes.com/recipe/flageolet-bean-relish/ (may not work)