Warm Bean Salad
12 Min
Total Time
Ingredients
| FOR THE BEANS | |
| 3/4 cup (150 g) | dried cannellini (white kidney) beans |
| 1/2 cup (100 g) | dried red kidney beans |
| 1 | red onion |
| 2 | garlic cloves |
| 2 tbsp | olive oil |
| 2 cups + 6 tbsp (600 ml) | vegetable stock |
| 1 | bay leaf |
| FOR THE SALAD | |
| 1 2/3 cups (250 g) | colorful cherry tomatoes |
| 1 | mild banana pepper |
| 1/2 | red bell pepper |
| 1/2 | orange bell pepper |
| 2–3 | green onions |
| 1/2 handful | herbs (e.g., parsley, cilantro, mint) |
| FOR THE DRESSING | |
| 2 tbsp | white balsamic vinegar |
| 1 tsp | grated zest and 2 tbsp juice of 1 organic lemon |
| 1 tsp | mustard |
| 1/2 tsp | liquid honey |
| 1/4 cup (60 ml) | olive oil |
| salt | |
| freshly ground pepper | |
| TO FINISH | |
| 1/3 cup (50 g) | black olives, pitted if desired |
| 2.6 oz (75 g) | feta |
| 1 tsp | mild chili flakes |
| basil, to garnish |
Instructions
FOR THE BEANS
Rinse the dried cannellini (white kidney) beans and the kidney beans, put them in a bowl with plenty of cold water, cover and let soak for 24 hours.
The next day, put the beans in a colander and strain. Peel and finely dice the onion and garlic. Heat the oil in a pressure cooker, add the onion and garlic and sauté lightly. Add the strained beans, the stock and the bay leaf.
Close the pressure cooker with the lid and set the pressure regulator to setting 3. Heat the pot on the highest setting. As soon as the yellow ring appears (cooking indicator: 1st ring), reduce the heat. When the green ring becomes visible (cooking indicator: 2nd ring), the 12-minute cooking time begins.
Remove the pressure cooker from the heat, release the steam and open the lid. Strain the beans and let cool until lukewarm.
FOR THE SALAD
Wash the cherry tomatoes, pat them dry and cut them in half. Wash, trim and chop the peppers. Trim and wash the green onions, then chop them into rings. Wash the herbs, shake them dry and chop the leaves.
FOR THE DRESSING
Put the balsamic vinegar in a bowl with the lemon juice and zest, mustard, salt, pepper and honey and mix well. Add the olive oil, give the dressing a good stir and season to taste.
