Spicy Bean and Olive Salad

Soak the beans overnight in sufficient water, then strain them over a sieve and rinse well under cold running water. Put in a saucepan with enough water. Peel off the garlic cloves and press down with the knife and add to the beans together with the bay leaves. Bring everything to a boil and then turn the stove on to the lowest setting and simmer gently for about 5 hours - the beans should be soft, but still have a light bite.

Then remove the bay leaves and take out the garlic cloves. We still need the garlic cloves for the dressing. Strain the beans again over a sieve and rinse again under running cold water and drain well and then place in a salad bowl.

Now add the finely diced onion, the olives, the chopped chilli peppers and the chives cut into rolls and mix everything through once.

Put the cooked garlic cloves in a small bowl and mash them with a fork. Add the sugar, sambal manis, lemon juice and oil. Season well with salt and pepper and mix everything very well and pour over the salad, mix well and then cover and let stand in the refrigerator for at least 2 hours.

Shortly before consumption, season again with salt and pepper, cut the basil leaves into strips and mix with the salad. Good Appetite.