1 lb. sm. white beans
2 cloves garlic
1 c. finely chopped green onion
3/4 c. red wine vinegar
1 1/4 c. olive oil
3/4 tsp. coarsely ground pepper
1/2 to 3/4 tsp. dried oregano
1 sm. jar diced pimentos

Soak beans overnight in 8 cups cold water. Drain; return to pan and add 2 1/2 quarts fresh water. Cook until tender, 1 to 1 1/2 hours. Rinse with cool water and drain.

Make a marinade of garlic, onion, vinegar, oil, pepper, oregano and salt to taste. Pour over warm beans. Add pimentos. Stir well. Cover and chill at least 6 hours. Good as an antipasto. Will keep well for up to 1 week. Serves 8-12.