mandag den 8. februar 2010

Mixed bean salad

Fagioli misti in insalata
The beauty of bean salads consists in their versatility, economy and high nutritional value. A good bean salad can be served hot or cold, as antipasti in company with salami and cold cuts, as primi piatti or contorni. It will feed multiple people at minimum costs. And each serving is rich in proteins and low on calories. Maybe this explains why a lot of people maintain they don’t like beans, unless they are covered in great quantities of tomato sauce or creamy dressing. Or maybe they just haven’t tried a proper Italian bean salad yet.


2 dl of dried white kidney beans
2 dl of dried red beans
2 shallot
2 garlic cloves
Fresh springs of laurel, rosmary and sage
2 anchovies
2 semi dried tomatoes
1 tbsp capers
1 pepperoncino
1 lemon juice
2 dl olive oil


Soak the beans in water for 12-24 hours
Change the water, and cook the beans in a pan with herbs, one onion and one clove of garlic.
After 40-60 minutes the beans are done but still in shape. Drain them and remove shallot, garlic and herbs.
Mix olive oil and lemon juice, and add capers and pepperoncino along with fine chopped shallot, garlic, tomatoes and anchovies to make the dressing.
Mix beans with dressing, and add salt and more oil and lemon juice if necessary. Beans are generally thirsty.

The salads will keep for days when kept in an airtight container in a cool place.

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