A quick vegetarian dish that will blow your mind away with its flavor!

Serves: 4 Prep. time: 15′ Cooks in: 25′ Ready in: 40′

500 g black-eyed beans
3 red long peppers
175 ml extra-virgin olive oil + a little extra
40 ml red wine vinegar + a little extra
3 spring onions, finely chopped
½ bunch parsley, finely chopped
1 tbsp honey
1 tsp curry
10 g rosemary, needles picked, for serving
salt, freshly ground black pepper

For the vinaigrette
100 ml extra-virgin olive oil
20 ml fruit vinegar e.g. raspberry fruit vinegar

Step 1
In a large pot with lid boil 2 lt of water and stir in beans. Cook for 20-25 minutes or until tender. Season with salt during cooking. Drain and reserve 1 cup of boiling liquid.

Step 2
Whizz 150g of beans with 1-2 tbps of reserved liquid, 75 ml oil and 20 ml vinegar to a fine puree in you blender. Keep warm for decoration.

Step 3
Char peppers on a grill pan. Remove blackened peel and cut in dices. Mix in a bowl 3 tbsp oil and 1 tbsp vinegar.

Step 4
For the vinaigrette: Whizz all ingredients until smooth. Before serving stir in rosemary.

Step 5
In a pan heat 2 tbsp oil and stir in beans, honey and curry. Add vinaigrette, toss and remove pan from heat. Add peppers, spring onion, parsley and rosemary. Toss again. Spread bean puree on a plate and transfer bean salad on top. Serve warm.

Και η συνταγή στα ελληνικά: Φασόλια μαυρομάτικα με πιπεριές Φλωρίνης

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