The usual red kidney beans served with a really good garlic kick! A salad full of taste and protein! It tastes heavenly!
Serves: 4-6 Preparation time: 20′ Cook in: 1:10′ Ready in: 1:30′
For the kidney bean salad
500γρ. red speckled kidney beans boiled until tender (keep the liquid)
2 medium red onions, finely chopped
1 garlic clove, finely chopped
2 green Cuban peppers, sliced
250g tomatoes, peeled, finely chopped
3 tbsp parsley, finely chopped
½ cup extra-virgin olive oil
1 tsp sugar
salt, freshly ground black pepper
For the walnut – garlic sauce
1⅔ cup walnuts, crushed
4 medium slices of stale bread, crusts removed
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
⅓ cup fresh lemon juice
3-4 garlic cloves, chopped
½ cup water (approximately)
Heat olive oil in a pan and cook onion and garlic until fragrant and tender. Add peppers and cook for 1 min. Stir in tomatoes, sugar, salt and pepper and simmer for 10 min.
Add beans in the pan and cover with liquid you have reserved. Simmer for 20-25 min. Stir in parsley. If needed, add more of the reserved bean liquid.
For the walnut – garlic sauce: Soak bread in water. Squeeze very well. Combine bread with vinegar, lemon juice, salt and garlic in a food processor. Add crushed walnuts and pulse until well combined. If mixture is too thick, add a little water. Process, adding the olive oil in a very slow stream until you have a thick paste.
Divide beans in dishes and spoon over the sauce. Serve warm or at room temperature.
Photo Vangelis Paterakis – Food styling Antonia Kati