- 1 cup dry chickpeas
- 1 cup dry Great Northern or Navy beans (or other white beans)
- 1 cup cranberry beans
- 1 cup dry black-eyed peas
- 1 cup dry green lentils
- 1 cup dry barley
- 1 carrot, peeled
- 1 stalk celery, rinsed
- 1 onion, peeled
- 1 bouquet garni (1 sprig rosemary, 2 whole peeled cloves garlic, 2 sprigs thyme, wrapped and tied in cheesecloth)
- 2 1/2 teaspoons salt
- 2 tablespoons extra virgin olive oil, plus 1/3 cup for dressing
- 3 tablespoons red wine vinegar
- 1 teaspoon horseradish
- 2 bunches fresh scallions, rinsed and cut into 1/2-inch slices (white and light green portions only)
- Freshly ground black pepper to taste
Preparation: In separate pots or bowls, soak the chickpeas, Great Northern or Navy beans and cranberry beans and black-eyed peas in plenty of water overnight. Soak lentils and barley separately for 2 hours.
Fill a big pot two-thirds full with water. Add the carrot, celery, onion and the bouquet garni; place on high heat. When water boils, reduce heat and simmer for 20 minutes. Stir in the cranberry beans and chickpeas, then in 10 minute intervals, the Great Northern or Navy beans, black-eyed peas, the barley, and finally, the lentils. Cook until beans are cooked but not mushy, about 20 minutes more.
Strain beans through a colander; pick out and discard vegetables and bouquet garni, and spread beans out to cool on a sheet pan. Drizzle 2 tablespoons of olive oil over them and stir to coat.
In a bowl, dissolve the remaining salt in the red wine vinegar with a whisk.
Add the grated horseradish and the 1/3 cup olive oil and beat with a whisk until the dressing is emulsified.
In a large bowl, mix the beans with the vinaigrette and scallions. Finish the salad with a generous amount of freshly ground black pepper.