White beans

white beans

White beans can be served as antipasti or as a side salad with steak. Cover dried white beans with a good 1/4 litre of water. Let it swell overnight. The next day, drain and pour into a pot. Peel the garlic cloves, halve and add. From the perennial celery cut off the stalks with the leaves and the thicker end pieces of the stalks. Cut the celery into larger pieces. Pour into the pot. Cover the white beans with water. Bring to the boil vigorously without the lid. Remove foam. Do not add salt, otherwise white beans will not soften. When the water stops foaming, put a lid on the pot. Cook on medium heat for 45 minutes. Let the white beans cool in the brew. Remove the garlic and perennial celery. Drain the white beans in a sieve. Pour olive oil into a bowl. Season with salt. Whip until creamy with an egg whisk. Season with pepper from the mill. Stir in white wine vinegar. Add white beans to the marinade. Add black olives. Cut peppermint leaves into fine strips and mix in. Cover and leave to stand at room temperature for 2 to 3 hours.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
295 kcal
25 g
14 g
15 g

(C)opyright by Marions Kochbuch