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HEIRLOOM BEAN SALAD WITH MONTE ENEBRO

This recipe uses Asturian flageolet beans which are deliciously creamy, with a delicate flavour and a very thin skin. They work perfectly paired with seafood and in fresh summer salads. 

Recipe by Sophie Rushton-Smith from @TheCornerPlot
READY IN

2.5 hours

COOKING TIME

1-2.5 hours

PREP TIME

12 hours (overnight)

SERVES

2-3 people

ingredients

  • 1/2 pot of Brindisa Verdina Heirloom Beans
OUT OF STOCK
  • 1 Bunch of Asparagus, trimmed
  • 1 Pack of Fine Green Beans, trimmed
  • Brindisa North and South Extra Virgin Olive Oil
IN STOCK
  • 3 tbsp of Pine Nuts
  • 1 Banana Shallot
  • 2cm Slice of Monte Enebro Goats Cheese (rind removed and crumbled into chunks)
IN STOCK
  • 1/2 Lemon, zest & juice
  • Sea Salt and Crushed Black Pepper
  • Parsley & Chives

METHOD

1) Soak the Verdina beans overnight (12 hours) in cold water, until plump and smooth.

2) Rinse the Verdina beans, place in a heavy sauce pan and cover with plenty of fresh water. Bring to the boil, reduce the heat and simmer very gently until cooked (from 1 ½ to 2 ½ hours–check them regularly).

3) Blanch the asparagus in salted boiling water for a couple of minutes, scoop out and cool in iced water. Repeat for the beans. Drain, season and add a tablespoon of extra virgin olive oil.

4) Toast the pine nuts in a dry pan until golden.

5) Peel and finely chop the shallot and add to the Verdina beans.

6) Whisk the dressing ingredients together, mix with the Verdina beans and check the seasoning. Adjust as necessary, adding more lemon juice as required.

7) Spoon two-thirds of the Verdina beans onto a serving plate, pile over the beans and asparagus, then top with the remaining Verdina beans. 

8) Sprinkle over the pine nuts, parsley and chives, and the goat cheese. Add a final glug of extra virgin olive oil and a grind of pepper.

ingredients

  • 1/2 pot of Brindisa Verdina Heirloom Beans
each -
OUT OF STOCK
  • 1 Bunch of Asparagus, trimmed
  • 1 Pack of Fine Green Beans, trimmed
  • Brindisa North and South Extra Virgin Olive Oil
IN STOCK
  • 3 tbsp of Pine Nuts
  • 1 Banana Shallot
  • 2cm Slice of Monte Enebro Goats Cheese (rind removed and crumbled into chunks)
IN STOCK
  • 1/2 Lemon, zest & juice
  • Sea Salt and Crushed Black Pepper
  • Parsley & Chives

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