Tag Archives: Cannellini Beans

Three Bean Salad in a Herby Dressing

Three Bean Salad in a Herby Dressing

 

 

 

 

 

 

 

Whenever I visit my parents, they stock up on all my favourite foods. From healthy fruits and nuts to way-too-indulgent desserts and everything in-between, I am spoilt for choice.

One food item which invariably makes an appearance on the list is a tub of Marks & Spencer three bean salad. I am sure that there are plenty of very good variations out there but the Marks one has to be my favourite and my parents know it so make sure it is there to greet me on arrival!

Whenever I think of three bean salad, I think of that particular one and all the good family times associated with it.

certain foods have a way of evoking strong memories, a bit like people I suppose

This is my kooky version of the popular bean salad which can be had on the side or as a main course with some rustic bread.

Instead of the conventional vinegar dressing, I made some herb dressing with a hint of garlic which pairs very well with the beans and vegetables.

Also given my recent love for toasted seeds, I have added some sunflower and pumpkin seeds for texture and aroma.

This salad recipe is very adjustable. For instance, I used kidney bean, chickpea and cannellini bean but feel free to use whichever beans you fancy.

Same goes for the pepper. I used the yellow variety but you can use red or green, there is no right or wrong way.

Having said that, one ingredient which is a must for this is some good quality vinegar. I used cider vinegar; you can try it with simple white vinegar or red or white wine vinegar or even sherry vinegar.

Refrigerate any leftover salad, it will taste delicious the next day.

Ingredients for the Herby Dressing

1 Cup fresh coriander leaves and stalk (if tender)

1 Cup fresh mint

2 Tablespoons fresh dill

2-3 Garlic cloves

2 Tablespoons vinegar

2 Tablespoons olive oil

Juice of one lime or lemon

Salt to taste

Method:

  1. Wash the coriander, mint and dill leaves.
  2. Peel the cloves of garlic.
  3. Bung all the ingredients in a blender or a food processor.
  4. Once blended, remove to an air tight container and set aside.

Ingredients for Salad

2 Cups mixed beans of your choice, boiled

1 Yellow pepper

2 Onions

100 Grams french beans

1 Large carrot

Handful of fresh dill

2 Tablespoons toasted seeds of your choice

Herby dressing as given above

Salt to taste

Method

  1. Firstly, you want to marinate the beans and onions in the dressing so that they can absorb the flavour. For this, peel, wash and very finely chop the onions.
  2. Add the herby dressing to the boiled beans and chopped onions and set aside for a couple of hours.
  3. When you are ready to make the salad, wash, de-core, de-seed and finely slice the pepper.
  4. Wash and coarsely grate the carrot.
  5. Top, tail and wash the french beans (snap into two if too long) and steam them till just tender.
  6. Chop and wash the fresh dill leaves.
  7. In a big mixing bowl, combine the beans and onion in herby dressing with the sliced pepper, grated carrots, steamed french beans, chopped dill and toasted seeds.
  8. Mix thoroughly so that all the ingredients are coated with the dressing.
  9. Have it as is or chill for a while before serving.

Note:

  1. During the last mixing stage, if you find the quantity of dressing insufficient for the salad, whisk together some olive oil with mustard and pour this over the salad.

 

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Aromatic Lentil & Bean Broth with Radish

Aromatic Bean Broth with Radish

 

 

 

 

 

 

 

 

I have been an internet user since back in the days when everything was still in DOS mode (or looking back, so it seems). Over the years, I have witnessed the way technology has changed and the way the internet has revolutionised how we conduct our lives. Yet neither have managed to figure out how to send a smell across networks. If it were possible, your nose would be leading you to today’s post!

Base for Aromatic Bean Broth with RadishThis broth was made with what was in my kitchen cupboard (brown lentils and haricot beans) and what is seasonal (radish). By creating a base of onions, celery and parsley, you get a wonderfully fragrant and substantial meal which doesn’t require anything accompaniments.

if only these pages could emit its bouquet

So let’s go into the kitchen

Ingredients

3 Tablespoons brown lentils*

2 Tablespoon haricot (cannellini) beans”

Stock cube (chicken, vegetable or beef)

One teaspoon Marmite (optional)

2 Onions

One head garlic

3-4 Stick celery (include leaves if possible)

One bunch parsley

2 Tomatoes

One carrot

4-5 Radish

One tablespoon olive oil

Salt to taste

Method

  1. First we prep the beans. Wash and soak them in water for 24 hours.
  2. When you are ready to prepare the soup, get working on the vegetables.
  3. Peel, wash and dice the onions.
  4. Peel and chop the garlic.
  5. Wash and chop the celery (and leaves, if using).
  6. Wash and chop the parsley (including stalk, if tender).
  7. Wash and dice the tomatoes.
  8. Wash and dice the carrot.
  9. Wash and chop the radish.
  10. Heat oil in a soup pot (or equivalent).
  11. Once the oil becomes hot, throw in the onions, garlic, celery, parsley (leave some for garnish) and carrots.
  12. Stir around a bit, add salt, stir once again, cover and cook on low heat for about 5 minutes.
  13. Open the lid, add the tomatoes and cook for a few more minutes till they soften.
  14. Add the beans (along with the water they were soaked in). Add more water if necessary.
  15. Stir in the stock cube and marmite.
  16. Mix everything well, bring it to boil.
  17. Once you see bubble appearing on the surface, lower the heat, cover and let it cook for about 40 minutes.
  18. After this, open the lid and bung in the radish.
  19. Cover and let it cook for 15 minutes more. The beans and lentils should be cooked by now.
  20. Take it off the heat and let it rest for 5 minutes.
  21. Garnish with parsley and serve.

Note:

  1. You can use canned beans if you prefer. Reduce the cooking time to about 30 minutes.
  2. The radish I used were quite pungent so I didn’t feel the need for black pepper. But if yours are mild, you can add some freshly pounded black pepper before serving.

This is what the broth looked like while it was simmering away.

Cooking Aromatic Bean Broth with Radish