Warm butter bean salad

We normally make our bean salads using tinned beans but have now taken a conscious decision to us dried beans moving forward.  Although they are more time consuming to prepare we feel happy knowing what we are cooking and think  it is probably a healthier option.

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What do I need to make it?

 

  • 1 cup dried butter beans soaked overnight and pressure cooked
  • 1 small onion chopped
  • 1 big green chilli sliced
  • 1 plum tomato de-seeded and chopped
  • 1 clove of garlic minced
  • Handful fresh parsley chopped
  • 1 tsp sumac
  • Knob of butter
  • 1 tbsp olive oil
  • Juice of half a lemon
  • Salt and pepper to taste

 

How much will I make?

3-4 side portions

How do I make it?

Pressure cook the butter beans and drain any remaining liquid.   Heat a saucepan with butter and olive oil.   Saute the garlic over medium heat for a minute before adding the onions and green chilli.   Continue cooking over medium heat till the onions are translucent – add the cooked butter beans, sprinkle the sumac and salt and pepper and switch of the heat.   Dress with lemon juice – add chopped tomatoes and fresh parsley and give it a good mix.   Serve warm or at room temperature.

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Italian lunch – minestrone soup with three bean salad

On a dreary day like today nothing better than to warm up to a hot bowl of soup.  I think I spoke too soon regarding the onset of the English summer as we are back to wet grey skies and moderate temperatures.  Lunch today comprised of a hearty bowl of minestrone soup preceded by a delicious plate of three bean salad (has to be one of the simplest Italian inspired salads).

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Minestrone soup

What do I need to make it?

  • 1 medium onion
  • 1 celery stick
  • 1 green pepper cubed
  • 2 medium potatoes peeled and cubed
  • 1 courgette (zucchini) peeled and cubed
  • 1 carrot
  • Handful green beans
  • 6-8 baby corn
  • 5-6 closed cup mushrooms
  • 2 cloves of garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red chili flakes
  • 400 ml canned chopped tomato
  • 2 vegetable stock cubes
  • 2 bay leaves
  • Handful chopped fresh basil, parsley and oregano to garnish (plucked fresh from our garden)
  • 2 tbsp olive oil
  • Knob of butter
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Wash all the vegetables and cut into bite size pieces.  Heat a pot and add olive oil and butter.  Then add bay leaves and saute for a few seconds followed by the minced garlic  Saute garlic for a minute to infuse the oil mixture and then add onion, celery and green pepper.  Saute for five minutes before adding the remaining vegetables.  Cook for another five minutes before adding black pepper, crushed red chili, Italian seasoning, stock cubes, chopped canned tomato and salt to taste.  Pour in 2 cups of water and cook over  low to medium heat for 30-35 minutes till vegetables are cooked (firm to the bite).  Garnish with chopped basil, oregano and parsley and serve hot.

 

Three bean salad

What do I need to make it?

  • 1 tin of flageolet beans (400 ml with brine)
  • 1 tin borlotti beans (400 mil with brine)
  • 1 tin cannellini beans (400 ml with brine)
  • 1 ripe tomato de-seeded and chopped into small pieces
  • 1/2 tsp black pepper
  • Handful chives chopped finely
  • 2 cloves of garlic minced
  • Zest and juice of 1 lemon
  • 6 lettuce leaves
  • Handful of chopped parsley
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • Salt to taste

How much will I make?

Serves 6

How do I make it?

Rinse the beans and keep aside.  Heat a pan and add 1 tbsp olive oil followed by the minced garlic.  Saute for 30 seconds before adding the beans.  Warm the beans through and switch off heat.  In a large salad bowl add chopped tomatoes, chives, zest of lemon and lemon juice, parsley and warmed beans.  Adjust the seasoning and add black pepper, remaining olive oil and walnut oil.   Give it a good mix and serve on a lettuce leaf.