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Prep Time: 480 Minutes Cook Time: 1 Minutes |
Ready In: 481 Minutes Servings: 6 |
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This is a colourful dish that goes well with a quiche or as part of a potluck supper. Ingredients:
225 g haricot beans (such as cannellini) |
1 1/8 liters water, for soaking |
1 1/8 liters water, for boiling |
75 ml olive oil |
1 bay leaf |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
2 tablespoons tomato puree |
salt & freshly ground black pepper |
1/2 lemon, juice of |
1 bunch spring onion, chopped |
1 red peppers or 1 green pepper, de-seeded and diced |
1 slice lemon |
black olives |
1 hard-boiled egg, sliced |
Directions:
1. Soak the beans overnight.
2. Next day, drain and rinse them, then bring to the boil in fresh water.
3. Boil fast for 10 minutes, skimming off any scum which forms on the surface.
4. Reduce the heat and simmer in a covered pan for about 30 minutes, then drain and allow to cool.
5. Heat the olive oil in a saucepan and fry the beans with herbs gently for 10 minutes.
6. Add enough water to cover the beans by one inch and stir in the tomato purée.
7. Simmer gently, uncovered for 45 minutes.
8. The liquid will have reduced to leave a thick tomato covering on the beans.
9. Let this cool, then season well and add the lemon juice.
10. Add the salad vegetables and transfer to an attractive serving dish and garnish with slices of lemon, olive and the egg.
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