Name: Turkish Bean Salad (great Northern Beans)
Ingredients: 16 ounce Great Northern beans; 6 cup water; 2 chicken-flavor bouillon cubes or envelopes; 1 bay leaf; 6 ounce can pitted ripe olives, drained; 2 large tomatoes, chopped; 1/2 cup olive or salad oil; 1/2 cup lemon juice; 2 Tbsp crumbled dried mint or 1/3 cup chopped fresh mint; 1 Tbsp salt; 1 Tbsp sugar; 1/4 tsp white pepper

Turkish Bean Salad (great Northern Beans)

Ingredients

16 ounces Great Northern beans
6 cups water
2 chicken-flavor bouillon cubes or envelopes
1 bay leaf
6 ounces can pitted ripe olives, drained
2 large tomatoes, chopped
1/2 cup olive or salad oil
1/2 cup lemon juice
2 Tbsp crumbled dried mint or 1/3 cup chopped fresh mint
1 Tbsp salt
1 Tbsp sugar
1/4 tsp white pepper

Instructions

Rinse beans under cold running water and discard any stones or shriveled beans. In 7-quart Dutch oven over high heat, heat beans, water, bouillon and bay leaf to boiling; boil 2 minutes. Remove from heat; cover and allow to stand 1 hour. Over high heat, return beans to boiling. Reduce heat to low; cover and simmer beans 1 hour or until tender but firm, stirring occasionally. Drain beans; discard bay leaf. In large bowl with rubber spatula, gently combine beans, olives and remaining ingredients. Cover; refrigerate until well chilled. Serve.