Bean salad with tuna

Ingredients for 4 servings:

• 200 g beans, white, dried
• Salt
• 2 bell peppers, red
• 1 onion(s), red
• 1 clove(s) garlic
• 300 g tuna, in oil
• 4 anchovy fillets in brine
• 6 tbsp olive oil, best quality
• 4 basil leaves
• 2 sprigs of parsley
• 1 tbsp capers
• Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak dried beans in water overnight. Then place in a pot, just cover with water, season with salt, and cook until tender, about 45 minutes. Drain in a sieve and let cool. Trim, wash, and dice the bell peppers. Peel the onion and garlic. Slice the onion into rings and dice the garlic. Drain the tuna and anchovy fillets, cut into bite-sized pieces, and mix in a bowl with the beans, diced bell peppers, onion, garlic, and olive oil. Slice the basil leaves and toss them into the salad along with the parsley leaves and capers. Let the salad marinate for about 20 minutes. Season with plenty of pepper before serving. Tip: If you’re in a hurry, you can also use large canned white beans.