Instructions: Soak the beans in 8 cups of water overnight. Drain and transfer to a large, heavy-bottomed pot. Add 8 cups fresh water and the bay leaves; bring to a boil over high heat. Reduce the heat to moderate and cook, uncovered, for 50 minutes to 1 hour or until the beans are tender, but not mushy. Drain and place in a large serving bowl.

Meanwhile, in a saute pan, saute the onion and chopped garlic in 1/4 cup of the olive oil over high heat for 3 minutes, stirring frequently. Add the sherry and cook until the liquid evaporates, 7 to 8 minutes. Add to the beans along with the ham, yellow pepper, herbs, vinegar, minced garlic, and the remaining olive oil; mix gently. Season with salt and pepper. Serve at room temperature.

This recipe serves 4 to 6.

Comments: Smoked ham, crisp yellow bell peppers, and tender white beans make a colorful background for intense garlic and herb flavors in this salad. Presented on a bed of greens, this Italian-style dish is good for lunch, or for an appetizer if served in small portions.

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