Serves 8 to 10
1 cup olive oil
½ cup red wine vinegar
4 cloves garlic, minced
1 tsp. sugar
salt to taste
fresh-ground black pepper to taste
3 Tbs. liquid from cooking beans
6 cups cooked and drained garbanzo beans
1½ small red onions, peeled, quartered, and thinly sliced
Make a dressing from the oil, vinegar, garlic, sugar, salt, pepper, and bean liquid. While the beans are still quite warm, combine them with the onions and pour the dressing over them. Toss until all the beans are evenly coated, then put aside for several hours before serving.
Serve cool or at room temperature.
To cook dried garbanzo beans: Soak the beans overnight in enough water to keep them covered, with a pinch of baking soda in it. The next day, add more water if needed, salt it well, and bring it to a boil. Reduce the heat and simmer the beans until they are tender, about 1 to 1½ hours. Garbanzos can also be cooked without presoaking, but the cooking time will be longer by ½ to 1 hour. When the beans are tender, drain and use as directed.
