Beans
150 g dried thick white beans
Water for soaking
100 ml water
Salad
1 lemon
grated zest and juice
70 ml white balsamic vinegar
80 ml olive oil
1 tsp sugar
1 tsp salt
Some pepper
red onion
finely chopped
1 clove of garlic
finely chopped
1 tbsp capers
finely chopped
½ cucumber
quartered, cored and chopped into about 2 cm chunks
2 stalks of celery
cut into about 5 mm wide chunks
200 g Datterini tomatoes
sliced
5 sprigs of basil
leaves plucked and cut into fine strips
5 sprigs of flat-leaved parsley
cut into fine strips
Beans
Soak the beans in plenty of water for about 12 hours or overnight. Drain the beans, then transfer them to an ovenproof dish and pour in the water. Put the dish on a wire shelf in the cold cooking space and cook at 100 °C for about 50 minutes until soft using the steam mode. Take out, leave to cool down and drain.
Steaming 100 °C for 50 Mins
Salad
Mix together the balsamic vinegar and all the ingredients up to and including the capers in a large bowl to a sauce. Add the beans and allow to infuse briefly. Add the cucumber and all the ingredients up to and including the parsley and mix together.
עצות
Tinned beans can also be used in this recipe.
מידע נוסף
נוצר על ידי
V-ZUG Ltd.
הופק ביום
2.9.2025