Tuscan Bean Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g beans, white, dried
- 2 onion (s), diced
- 1 clove garlic
- 4 tablespoon tomato paste
- 150 g tomato (s), dried, soaked in oil, drained weiht
- 1 tablespoon capers
- 1 bunch parsley, smooth
- 3 tablespoon vinegar (white wine)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the white bean kernels in water for about 12 hours. Cook on low heat for about 1 hour. The beans should still be firm to the bite. Drain the cooked beans in a colander. Then put in a salad bowl.
- Heat about 8 tablespoons of the oil in which the sun-dried tomatoes are marinated in a pan. Fry the onion cubes and the finely chopped garlic in it at medium temperature until golden. Finally add the tomato paste, toast it until it has mixed well with the onions and then add to the beans.
- Cut the dried tomatoes into fine strips, chop the parsley and capers and mix with the beans. If necessary, add a little more tomato oil, depending on your taste. Season to taste with vinegar, salt and pepper from the mill.
- Let marinate for at least 1 hour. Sprinkle the salad with a little chopped parsley before serving.
- The salad goes very well on every Italian starter plate or on the Italian buffet.
- Tip:
- If you want it to be quick, canned beans can also be used.
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