Ingredients
| 50 gm |
French green beans or dried peas |
| 25 gm |
dried haricot beans or cannelini |
| 175 gm |
red kidney beans |
| 30 ml |
finely chopped parsley |
| 30 ml |
FAIRTRADE Brazil Nut oil |
| 15 ml |
Vinegar |
| |
Salt and FAIRTRADE black pepper |
| 50 gm |
onion finely chopped |
| 50 gm |
gherkin, sliced |
| 4 |
sticks celery, chopped |
| FAIRTRADE |
Sources
Spices
Brazil Nut Oil
Pulses
|
|
Method
Soak the peas and beans overnight.
Drain, cover with cold water,
bring to the boil in a covered pan and cook fast for 15 minutes,
reduce the heat to a simmer and cook for a further 45 - 50 minutes,
or until tender.
Drain, and leave covered in cold water.
Mix the parsley, oil, vinegar, salt and pepper well in a large salad bowl,
add the remaining ingredients plus the drained beans.
To serve
Toss well before serving.
Serve with hunks of fresh wholemeal or multi-grain bread, and butter.
Variations
Substitute Fair Trade black beans (Suma) for the red kidney beans.
|
