Multi-bean salad

Multi-bean salad

Insalata di tutti fagioli

By
From
Vegetables
Serves
4-6
Photographer
Laura Edwards

Worldwide there is an infinite variety of pulses, and this salad is one exciting way of celebrating them. I leave the combination up to your culinary fantasy, mixing fresh with tinned or even frozen. To feed four to six people you will need about 350g of dried beans, but as a rough guide, perhaps cook 50g of each of seven different ones…

Ingredients

Quantity Ingredient
350g mixed dried beans
3 large garlic heads, kept in the skin
6 tablespoons best extra virgin olive oil
1 tablespoon each of chopped fresh basil, flat-leaf parsley, mint, sage and chives
2 tablespoons white wine vinegar or lemon juice
salt
freshly ground black pepper

Method

  1. If you use dried pulses, soak them in cold water to cover overnight. Discard the soaking water and cook them in fresh water until tender for 1–2 hours, boiling for 10 minutes at the beginning of the cooking time. Season with salt only when cooked. If you use frozen items, just cook them in slightly salted water and drain. If you use tins or jars (that is the easiest), just drain them and use. The important thing is to have all the beans cooked and soft.
  2. Preheat the oven to 180°C. Put the garlic heads, still in the skin, on a piece of foil on a baking sheet, and drizzle with a little of the olive oil. Wrap in the foil and place in the preheated oven. Roast for 25 minutes.
  3. When cool, squeeze the creamy, cooked garlic from the cloves into a large serving bowl. Add the remaining oil, the herbs, vinegar or lemon juice, salt and pepper, and the beans. Mix well. Serve hot or cold, with an extra sprinkle of chives.
Tags:
Carluccio
vegetables
vegetarian
Italian
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