serves 4–6
ingredients
75g/3oz dried red kidney beans,
soaked in cold water overnight
75g/3oz dried black-eyed
beans, soaked in cold water
overnight
75g/3oz dried borlotti beans,
soaked in cold water overnight
125ml/4fl oz vinaigrette
1 tablespoon chopped fresh
coriander leaves
1 onion, sliced into rings
salt and freshly ground
black pepper
• Drain the kidney, black-eyed and
borlotti beans. Put in a saucepan,
cover with water and bring to the
boil. Boil rapidly for 10 minutes,
then simmer gently for 11⁄2 hours
until tender. Drain the cooked
beans thoroughly, and put them in
a large salad bowl.
• Combine the vinaigrette and
coriander, and pour over the beans
while they are still warm. Toss
thoroughly and leave to cool for
30 minutes.
• Mix the onion into the beans, and
season well with salt and pepper.
Chill for 2–3 hours before serving.
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