- Prep: 20 min
- Cook Time: 1 hr
- Total: 1 hr 20 min
- Serving: Serves 4
Dried beans are on average twice as rich in protein as grains, and especially rich in iron and the B vitamins. This dish provides both nutritional value without sacrificing taste.
- 1 cup dried haricot beans, soaked overnight
- 2 cloves garlic, crushed
- 2 tablespoons wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon French mustard
- salt and freshly ground black pepper
- 1 red pepper, seeded and thinly sliced
- 1 leek, thinly sliced
- 2 spring onions, chopped
- Put beans in a large pot and bring to a boil. Boil for 10 minutes. Reduce heat, cover and simmer for 50 minutes. Drain the beans.
- In a small bowl combine garlic, vinegar, olive oil, mustard and seasoning. Whisk ingredients until well blended.
- Pour the vinaigrette over the hot beans and mix well. Add the pepper, leek and spring onions. Mix the salad and put into a serving dish. Garnish with a few chopped onions.