John Myers
Ingredients for 4 servings:
- 200 g dried beans, e.g. borlotti beans, black-eyed peas, marble beans
- olive oil
- 1 dashes lemon juice
- salt and pepper
- e.g. fresh herbs (parsley, thyme)
- 1 garlic clove(s), chopped
- Onion(s) or spring onions, in thin strips/rings
- Olives, sliced
- Arugula, cut into bite-sized pieces
- Oil (pepper oil) or pepper flakes, for the spiciness
Instructions
Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 25 minutes
Insalata di fagioli, a fresh side dish that makes beans a delight even in summer
Soak the beans in water overnight. Drain and cook in plenty of fresh water according to the package instructions until tender. Alternatively, I cook the beans in a pressure cooker in plenty of water (do not add salt!) for 10 minutes from the moment the second ring appears, then let them continue to cook in a covered pot with the stove off until the pressure has completely released. Drain the beans and toss them in a bowl with plenty of good olive oil, a little lemon, salt, pepper, and fresh herbs to taste. Let them steep briefly, and serve while still warm. Tip: When it comes to the other ingredients, there are no limits to your imagination, apart from your own taste; the ingredients in the list above are just a few suggestions. For variation, I also like a few steamed broccoli florets, fresh tomatoes (for white or marble beans), etc.
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