Beans Salad
Author:
Climate Friendly Cook
Ingredients
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2/3 a 660g jar Organic White Beans
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1 shallot
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1 celery rib
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950ml veg broth
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2 bunches chard
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3 garlic cloves
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62 grams walnuts (toasted and chopped)
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1 pinch red pepper flakes
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1/2 tsp smoked paprika
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1 lemon
Directions
Cooked the pre-soaked corona beans with the shallot, 2 garlic cloves, celery rib and a drizzle of olive oil until tender. They took about 1 1/2 hours.
Once tender I pan fried them over medium high heat in a single layer in a non-stick skillet with olive oil until browned on each side. This took three batches.
I set those aside and sautéed the chard with the remaining garlic clove and red pepper flakes over medium heat until wilted.
Add the walnuts and paprika and continued to cook another minute.
Add in the beans and squeezed the lemon juice over. Stirred just to combine and then served.
We've de-Americanised this recipe from the Climate Friendly Cook for you + made it more Bold Bean Co friendly. The original for the recipe is here.
