Styrian scarlet runner bean salad

Ingredients for 3 servings:

• 250 g beans (runner beans), dried
• 1 tbsp caraway seeds (heaped tbsp)
• 2 m.-sized onion(s)
• Salt
• pepper
• Oil (pumpkin seed oil)
• Vinegar (white wine vinegar)
• n. B. water
• e.g. diced tomato(s) or bell pepper(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Soak the broad beans overnight in a large bowl of cool (not ice-cold!) water. The beans will double or triple in size, so the bowl should be large enough. Bring a pot (also generously sized) of water to a boil. Add caraway seeds and the rinsed and drained beans—do not add salt! Cook the beans until tender. This can take a while, about 30 minutes; check occasionally for doneness. When the beans are cooked, drain the water, and set them aside for a short while. Peel and finely chop the onions, and place them in a bowl. Add the beans and mix. Mix together a dressing from white wine vinegar, water, a generous amount of pumpkin seed oil, salt, and pepper (I always make a large cupful). Mix this dressing well with the bean salad. Cover and let stand for about 2 hours before serving—the longer, the better. Before serving, add tomato or bell pepper pieces as desired (although the original recipe doesn’t include any) and serve with a dash of pumpkin seed oil. Serve with schnitzel or chicken, or as a main course with pastries.