White Bean Salad
1 cup dried navy beans
2 1/2 cups water
3 tablespoons white wine
3 tablespoons white wine vinegar
2 tablespoons finely chopped onions
3 tablespoons finely chopped parsley
1 to 1 1/2 teaspoons salt and freshly ground black pepper
Do not presoak beans. Add navy beans and 1 cup cold water to medium saucepan and bring to boil over medium heat. Simmer slowly for 1 1/2 to 2 hours, adding the additional water when necessary to keep the beans covered. After the beans are cooked, remove from heat, drain and let cool to room temperature.
Add remaining ingredients, mix well and refrigerate for at least 12 hours before serving.