Bean salad alla Samos

Ingredients for 3 servings:

• 250 g beans, white, dried
• 1 liter of water to cook the beans
• 1 onion(s)
• 4 carnations
• 1 bay leaf
• Thyme
• 1 shallot(s)
• 1 carrot(s)
• oil
• 2 tbsp honey (for vegans alternatively agave syrup, xylitol (sugar substitute) or coconut blossom sugar)
• ½ chili pepper(s)
• 5 tbsp balsamic vinegar, light or white wine vinegar, possibly vegan
• ⅛ liter of water
• ½ tsp rock salt, e.g. Austrian Glückauf
• ¼ lemon(s), zest
• ½ sprig(s) thyme

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

vegetarian, vegan, refreshing

Wash the beans and soak them in water overnight. The next day, drain the water, bring to a boil with 1 liter of fresh water, a peeled onion studded with cloves, the bay leaf, and some thyme, then simmer on low heat for at least 50 minutes. Peel and dice the shallot. Peel and finely dice the carrot. Sauté both in a little oil. Add the cooked beans, honey, and chopped chili pepper. Deglaze with vinegar and water. Season to taste with rock salt, grated lemon zest, and chopped thyme. Let stand for 1-2 hours before serving.