Bean and Celery Salad
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
2 1/2 to 3 quarts cold water
1 fresh sage leaf
1 garlic clove, peeled
1 1/2 teaspoons salt
4 celery stalks, washed
3 tablespoons olive oil
1 1/2 tablespoons wine vinegar
8 drops Tabasco sauce
8 drops Worcestershire sauce
1/8 teaspoon salt
freshly ground pepper
1 tablespoon snipped fresh or freeze-dried chives
Put the Randall Beans in cold water, add sage and garlic, cover, bring to a boil, lower the heat, and cook gently for 18 minutes. Add salt at the 10 minute mark.
Cut the celery in half lengthwise and then into small dices. Add to the boiling beans and cook about 7 minutes longer or until the celery is partially cooked but still crisp.
Drain the beans and celery thoroughly. Dress with olive oil, vinegar, Tabasco, and Worcestershire sauce. Sprinkle with salt and pepper. Toss with the chives and serve tepid or cold.