• 1 lb. Great Northern beans
• 4 C. cold water
• 1/2 to 3/4 C. apple cider vinegar
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 C. finely chopped parsley
• 1/2 small Spanish onion, chopped

Rinse and sort the beans. Add the beans to a large stockpot and cover with cold water. Bring to a slow boil, then reduce the heat to low. Cook, uncovered, stirring occasionally, until beans are tender, about 2 hours.

Have ready an ice water bath to quickly chill the beans. When beans are tender place them in the ice water bath with their cooking liquid (do not drain the beans). The water should just cover the beans; add more water if needed. Add the apple cider vinegar, starting out with 1/2 C. Add more as desired (the beans should not be too vinegary). Mix together the salt, pepper and parsley and stir them into the beans. Add the onions and blend the mixture gently. Refrigerate and serve the beans after one hour using a slotted spoon to scoop them from the liquid. The beans will keep for seven days in the refrigerator.

Yield: 10 Servings.