Triple Beans Salad

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Rose Elliot taught us how to cook beans in "The Bean Book", still available from Amazon but slightly more expensive than the £3.99 that we paid back in that fateful year, 1979. The book is packed with delicious recipes and sound advice, and this recipe is developed from a Rose Elliot original.

These quantities make enough for 4 as a main course meals if accompanied by some (English) wholemeal bread and a green salad or a few lettuce leaves.

Ingredients

100 g
FAIRTRADE red kidney beans
100 g
Suma FAIRTRADE black beans
100 g
chick peas
1
green pepper (capsicum)
1
red pepper (capsicum)
50 g
sweetcorn
2.5 ml
Fair Trade chilli powder or Fair Trade piri piri powder
5 ml
FAIRTRADE runny honey
30 ml
wine vinegar
60 ml
Zaytoun Palestinian FAIRTRADE olive oil
10 ml
Fair Trade mixed herbs
to taste
salt and FAIRTRADE black pepper
FAIRTRADE
Sources

Method

De-seed and chopped the peppers to bean-sized pieces.

Soak the peas and beans overnight in separate bowls covered in cold water.

If using frozen sweetorn, weigh it out at the start of cooking the beans and cover in cold water.

To cook the chick peas: drain, rinse, then cover in cold water in a saucepan, bring to the boil, skim off any scum that forms, and then simmer covered for 90 minutes, testing for tenderness from 60 minutes onwards. When cooked, drain and allow to cool.

To cook the red kidneys: drain, rinse in cold water, then cover with cold water in a saucepan, cover and bring to the boil and cook fast for 15 minutes, reduce the heat to a simmer and cook for a further 60 minutes, or until tender. When cooked, drain and allow to cool.

To cook the black beans: drain, rinse, then cover in cold water in a saucepan, bring to the boil, and then simmer covered for 45 minutes. When cooked, drain and allow to cool.

To make the dressing:

Mix the mustard and honey with a little of the vinegar, then add the rest of the oil and vinegar and mix.

To assemble the meal:

Bring the pulses all together in a salad bowl.

Add the pieces of chopped peppers.

Drain the sweetcorn and add to the beans.

Pour the dressing over the beans and peppers and gently toss to cover.

Add the herbs and seasoning and toss once more.

To serve

Chill before serving.

Goes well with hot garlic bread and some crisp lettuce leaves.

Variation

(High days and holidays) substitute FAIRTRADE Brazil Nut Oil for the Olive Oil.