Marinated white beans

Ingredients for 4 servings:

• 2 cans of giant beans, white or lima beans (240 g drained weight)
• 1 bunch parsley, Italian
• 1 bulb(s) garlic
• 1 clove(s) garlic
• 30 g almond(s), blanched
• 1 lemon(s), juice
• 1 shot of balsamic vinegar, light
• 1 tsp, leveled chili flakes
• 15 ml olive oil
• 15 ml linseed oil
• 1 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 45 minutes

vegan, delicious and healthy

Puffed garlic for a flavor experience without garlicky aftertaste: Preheat oven to 160 degrees fan/gas mark 1. Cut a small piece off the top of the garlic bulb, ensuring that each clove has a small piece cut off. Place a piece of baking paper on a piece of aluminum foil, drizzle with a little olive oil, and place the garlic bulb cut-side down on the oil. Wrap tightly in the paper and foil and leave in the oven for 30 minutes. Pour the beans into a sieve and rinse thoroughly. Finely chop 5 cloves of puffed garlic, along with a raw garlic clove (if used), the almonds, the parsley, and the chili flakes in a food processor. Mix the lemon juice with a dash of balsamic vinegar, the tomato paste, and both oils. Stir in the chopped mixture thoroughly and season with salt and pepper. Carefully mix in the beans and let them sit in the refrigerator for a few hours or overnight. The beans taste best at room temperature.