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    Vegetarian

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    Vegetarian Option

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    Vegan

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    Vegan Option

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    Gluten-Free

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    Gluten-Free Option

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    Dairy-Free

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    Dairy-Free Option

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bean-recipe-red-bean-summer-panzanella-boldbeanco
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Red Bean Summer Panzanella

Red beans aren't just for chilli con carnes. With big, creamy JUICY beans like our Queen Red Beans, they hold their own in a hearty salad just like this summer panzanella, providing texture AND a whole boost of health benefits. A cracking end-of-summer salad. 

ZOE ZOE
Feeds: 3-4
Takes: 20 minutes

Ingredients

For the Salad

200g old sourdough or wholewheat bread, torn into bitesize croutons

1 tbsp olive oil

500g cherry tomatoes, halved

1 fennel bulb, thinly shaved

1 x 570g jar Queen Red Beans, drained and rinsed

15g fresh basil

The juice of ½ lemon

200g mozzarella

 For the Dressing

2 tbsp olive oil

1 tbsp red wine vinegar

2 banana shallots, thinly sliced

2 tbsp capers

Shop The Recipe

Queen Red Kidney Beans
Queen Red Kidney Beans
570g / Bold Pack (6) £22.00

Directions

1

Heat the oven to 180°C.

2

Spread the croutons out onto a baking tray and drizzle over 1 tablespoon of olive oil and a pinch of salt. Toss to coat and bake for 10-15 minutes, or until lightly toasted.

3

For the dressing, add all of the ingredients to a small bowl and mix well to combine. Season to taste.

4

To a large mixing bowl, add the tomatoes, fennel, beans, lemon juice, tear in the basil and mozzarella with a pinch of salt and black pepper and gently mix to combine.

Then, pour over the dressing and toss well to combine. Tip in the croutons and gently mix again.

5

Tip onto a large serving plate and serve immediately.

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