1 lb. Great Northern beans, dry
1 chicken bouillon cube
4 tablespoons red wine vinegar
3/4 cup olive oil
3 cloves garlic, pressed
2 green bell peppers
2 large red onions
1/2 cup celery, diced
1/2 cup black olives, pitted
1 1/2 teaspoons oregano
1/4 teaspoon garlic powder
salt and pepper to taste

Wash and pick over beans, discarding any which float to the top. Soak overnight in cold water.

The next day, bring beans to a boil in water seasoned with 1 dissolved bouillon cube. Reduce heat and simmer for one hour or more until beans are tender (or cook in pressure cooker).

Drain and cool under cold water.

Chop one of the onions and one green pepper; place in a medium sized bowl with the beans. Slice the second onion and pepper into rings, and set aside to use later for garnish.

Combine all ingredients (except for the sliced onion and pepper), mixing well.

Serve, garnished with slices of onion and pepper.

Accompany with crusty Italian artisan bread or pita bread. Can be made in advance and refrigerated until use. Keeps well.

Submitted by: CM