Haricot Bean Salad, Grecian Style – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!
Ingredients (use vegan versions):
- 8 oz (225 gm) haricot beans
- 1 bayleaf
- 8 tablespoon olive oil or half olive, half vegetable oil
- juice of 1 lemon
- 1/2 pint (150 ml) water
- 2 cloves garlic, crushed,
- 1 onion, peeled
- 1 teaspoon sea salt
- freshly ground black pepper
- 2 teaspoon tomato puree
- 2 sprigs thyme
Directions:
Soak the beans for a couple of hours or so, then drain them and rinse
them and cook them in plenty of water until nearly tender; drain.
Heat the oil in a good sized saucepan, add the beans and cook them
very gently for about 10 minutes, then stir in the garlic, sea salt,
tomato puree, thyme, bayleaf and water (you can use some of the water
in which the beans were cooked) and simmer gently, without a lid,
until the liquid has reduced to a thick, terracotta-coloured sauce and
the beans are tender.
Cool, then add the lemon juice and the onion, sliced into thin rounds.
Season with more sea salt and freshly ground black pepper if
necessary.
Chill the salad and serve sprinkled with chopped parsley.
Serves:
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