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HARICOT BEAN AND SALT COD SALAD

This is a traditional Catalan dish called Empedrat and can be prepared in advance.
READY IN

25 mins

COOKING TIME

0 mins

PREP TIME

25 mins

SERVES

Serves 4

ingredients

  • 300g salt cod
OUT OF STOCK
  • 1 jar El Navarrico haricot beans
IN STOCK
  • 12 Brindisa Empletre Black Olives
IN STOCK
  • 3 large tomatoes
  • 1 small green pepper
  • 1 medium red onion
  • 3 tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tbsp Valdespino Sherry Vinegar
IN STOCK
  • Small bunch of parsley, finely chopped
  • Salt and pepper, to season

METHOD

  1. The day before you cook the dish, desalt the salt cod. Fully immerse it in a tray of cold water, skin side up, and allow to soak in the fridge for 8 to 10 hours. The water will need to be changed three or four times during this process.
  2. After the salt cod has been desalted, remove any skin and bones and cut into thin strips before setting to one side in a bowl.
  3. Rinse and drain the haricot beans. Pit the olives.
  4. Skin, seed and dice the tomatoes. Dice the green pepper and onion. Place in the bowl along with the cod before adding the beans and the olives.
  5. With a large spoon carefully combine these ingredients, being careful not to over-flake the cod.
  6. Once well mixed add the olive oil, sherry vinegar and chopped parsley and mix together gently. Season to taste with salt and pepper and serve.
Tags: Bean Recipes

ingredients

  • 300g salt cod
each -
OUT OF STOCK
  • 1 jar El Navarrico haricot beans
IN STOCK
  • 12 Brindisa Empletre Black Olives
IN STOCK
  • 3 large tomatoes
  • 1 small green pepper
  • 1 medium red onion
  • 3 tbsp Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tbsp Valdespino Sherry Vinegar
IN STOCK
  • Small bunch of parsley, finely chopped
  • Salt and pepper, to season

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