Haricot & Pepper Salad

12 Jul

This protein rich salad of white beans and green peppers is absolutely delicious and very spicy. I’ve used dried white beans, known as haricots blancs in France, and some of our home grpwn chillis and peppers, but you could use any pulse such as: chick peas, butter beans, black eye beans, kidney beans or whole lentils and any green peppers you have. Makes a great mezze dish or side vegetable.

  • 1-2 tbsp olive oil
  • 250g cooked haricot blanc
  • 2 cloves garlic, minced
  • 1 sweet green bell pepper, deseeded and chopped
  • 1 medium long green pepper, deseeded and chopped
  • 1 hot green pepper, deseeded and chopped
  • 1/2 tsp ground Spanish smoked paprika
  • 1 tsp cumin seeds
  • 1 fresh red chilli, finely sliced (optional)
  • 1 tsp dried thyme
  • Sea salt and cracked black pepper to taste
  • Half a lemon

Heat the oil in a large frying pan or wok over a high heat. Throw in the chopped peppers and stir and cook until they start to char at the edges (this makes for a better flavour). Add the garlic, thyme and cumin, fry until aromatic then add the cooked beans, paprika, salt, black pepper and chilli stir and cook for a few minutes more until the beans are warmed through and the flavours have mingled. Serve with a sprinkle of freshly squeezed lemon. This salad can be served as part of a mezze or as a side dish for a barbecues you can also tuck into a plate of it on its own with a tomato salad accompaniment.

Cook’s tip I cook pulses in large batches as they take quite a while to cook and freeze them in portion size bags of 250g or 500g for this recipe you could also used tinned cooked beans although the frozen or freshly cooked ones will taste better.


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