1 1/2 cups (300 g) coarse (Smilianski) and white pinto
2-3 heads (150 g) onion
6 tbsp (60 ml) vegetable oil
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The beans are cleaned and washed, and then soak for several hours in salted water. Drain of salt water, washed again and boil over low heat with 1 finely chopped onion and some herbal butter. At the end of cooking add salt. Add mint. Cooked beans drain and place in salad bowls. Sprinkle with finely chopped onions and parsley and pour the vegetable oil and vinegar.