Dried Kidney Bean Salad - cooking recipe

Ingredients

3 cups boiling water
1 1/2 cups dried kidney beans
1 garlic clove
3 tablespoons white vinegar
2 teaspoons salt
1 teaspoon dry mustard
1/4 teaspoon granulated sugar
1/4 teaspoon ground paprika
black pepper
1/2 cup oil
lettuce

Preparation

Pour boiling water over dried beans, let set for 1 hour to plump. Cover and.
cook until tender, about 2 to 3 hours. Drain, saving liquid for soups.
Chill beans in refrigerator.
Crush garlic with fork. Add vinegar and let set for 10 minutes. Remove
garlic and add salt, mustard, sugar, paprika, pepper and oil. Beat until blended.
Add chilled, cooked kidney beans and mix lightly. Cover and chill for
several hours, tossing occasionally with fork. Serve on lettuce leaves.