2023-05-31 10:00:39
Already thinking about summer or different ways of eat legumes That are not always with spoon dishes, salads with chickpeas, lentils or beans are a great option to consider. It is not necessary to complicate filling the plate with a multitude of ingredients, in fact, it is best to use few but good qualityso that it is not a strange concoction.
Following the idea from Serious Eats, we have prepared our bean salad cooking national white beans at home, in this case from La Bañeza, although you can use the ones you have on hand, preferably small or medium in size and harvested in the last year. Leaving them to soak greatly shortens the cooking time, and if they are fresh, small, and of good quality, they won’t take long, because we also want them to be slightly firm, with some bite.
They could be used canned but they are usually very fragile and break more easily when removed from the boat. Worth prepare a large quantity of cooked beans and select the amount we want for the salad, saving the rest for another dish or to freeze.
Let the beans rinsed the day before soak in plenty of cold water. Discard the water and put them to cook in clean water, bringing them to a boil, remove any possible foam that comes out, lower the heat and cook gently until they are tender but not too soft. The time will depend on the type of beans, their age and the water we use. Drain, reserving 30 ml (two tablespoons) of the cooking liquid.
Cut the onion into feathers or very thin strips and put in a bowl with very, very cold water, so that they lose strength and remain crunchy. Let rest for at least 15 minutes in the fridge, drain and dry gently with kitchen paper. In the same dry bowl, mix the onion with the vinegar and a little salt. Leave 5 minutes. Wash, dry and finely chop a good bunch of parsley.
Place the beans in a salad bowl or dish and add the belly or tuna cut into pieces in one bite. Drain the onion and add. Mix the liquid that they have left with the mustard, the cooking water from the beans and a tablespoon of water. Add almost all the oil, pepper, a little salt and a handful of parsley, and emulsify. Mix a part with the salad and stir gently.
Serve the salad with more parsley to taste, black pepper, an extra splash of vinegar and the rest of the vinaigrette aside to dress at the moment.
Monix Quick – 6 Liter Quick Pressure Cooker, Size 22 cm, Silver Color (Braisogona_M560002)
With what to accompany the white bean salad
A good portion of this salad provides us with a well-rounded lunch or dinner with good quality proteinhealthy fats and fiber-rich carbohydrates, although we can always add a cold gazpacho-type soup, a vegetable appetizer or a portion of brown rice or quinoa, for example.
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#proteinrich #healthy #recipe