Yield: 6 to 8 servings

Ingredients:

• 1 cup small dried kidney beans
• 1/4 teaspoon salt
• 1 clove garlic, halved
• 1/4 teaspoon crushed hot red pepper
• 1/2 teaspoon crushed basil
• 1/2 teaspoon crushed mint
• 2 tablespoons red wine vinegar
• 1 medium onion, finely chopped
• 2 small tomatoes, peeled, seeded, and chopped
• 2 tablespoons fresh coriander, chopped
• 1 clove garlic, minced
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1/4 teaspoon crushed hot red pepper
• 1/4 teaspoon crushed basil
• 1/4 teaspoon crushed mint
• 3 tablespoons chopped parsley
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/4 pound crumbled feta cheese

Preparation:

1. Soak the beans in water to cover overnight. The next day, bring to a boil with the 1/4 teaspoon of salt, 1 clove garlic, 1/4 teaspoon of red pepper, 1/2 teaspoon each of basil and mint, and 2 tablespoons of vinegar. Simmer until just tender, about 1 hour. Drain.
2. While the beans are still warm, stir in the remaining ingredients except the cheese. Let stand at room temperature until cool, then stir in the feta cheese. Refrigerate for several hours or overnight before serving.