Black Bean Salad with Sweet Potatoes, Fennel and Eggplant
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 12 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 350 g beans, black
- 1 teaspoon savory
- 2 sweet potato (s)
- 1 eggplant (s)
- 1 fennel
- 4 tablespoon vinegar
- 8 tablespoon sunflower oil
- 1 bunch parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Weigh the beans while they are still dry. Then put these in a saucepan and cover with lukewarm water so that all the beans are well covered, maybe even begin to swim slightly. Add the savory and a pinch of sugar, close the lid and let stand for 10 hours.
- Then pour lukewarm water over the beans again and bring to the boil over low heat. When it boils, reduce the heat. Let cook for 1 1/2 hours. After about an hour, add plenty of salt.
- Portion the sweet potatoes, aubergines and fennel into pieces of about the same size and mix with olive oil, salt and pepper. Place in an ovenproof dish and cook in the oven for 30 - 40 minutes at 200 ° C.
- When everything has cooled, put all the ingredients together and garnish with chopped parsley and a dressing of vinegar, oil, salt and pepper.
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