Italian Bean Salad

ITALIAN BEAN SALAD 
This recipe came from an estate sale. I obtained it when I purchased 
the family collection from the Gonzales Estate in Crandall, Texas in 
1980.
2 cups dried cannelloni beans
1 tablespoon red wine vinegar
1 tablespoon minced garlic
1 teaspoon minced rosemary
4 tablespoons minced red onion
1 tablespoon olive oil
Rinse beans then place in pot with water to cover by 2 inches.
Bring to boil then partly cover and simmer for 2 hours.
Let cool then stir in vinegar, garlic, rosemary, olive oil and onion.
Serve at room temperature or chill for one hour.
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Category:Cathy's Recipes