Black bean salad with sweet potatoes, fennel and eggplant

Ingredients for 6 servings:

• 350 g black beans
• 1 tsp savory
• 2 sweet potatoes
• 1 eggplant(s)
• 1 fennel
• 4 tbsp vinegar
• 8 tbsp sunflower oil
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 2 hours; Total time approx. 12 hours 15 minutes

vegan

Weigh the beans while still dry. Then place them in a pot and cover with lukewarm water so that all the beans are well submerged and perhaps even start to float slightly. Add the savory and a pinch of sugar, close the lid, and let stand for 10 hours. Then pour lukewarm water back over the beans and bring to a boil over low heat. Once boiling, reduce the heat. Simmer for 1 1/2 hours. After about an hour, season generously with salt. Cut the sweet potatoes, eggplant, and fennel into roughly equal-sized pieces and toss with olive oil, salt, and pepper. Place in an ovenproof dish and bake in the oven at 200°C for 30-40 minutes. Once everything has cooled, combine all the ingredients and garnish with chopped parsley and a dressing made from vinegar, oil, salt, and pepper.