Fasoul jahnia (White bean salad)
- 500 g haricot beans, soaked overnight
- Garlic to taste, crushed
- 250 g onions, diced
- 250 g carrots, diced
- 150 ml sunflower oil
- The juice of 1 lemon
- Mint, finely chopped
- Dill, finely chopped
- Thyme, finely chopped
- Tarragon, finely chopped
- Savory, finely chopped
- Hard-boiled egg slices
- Black olives
- Drain the beans and put them in a large saucepan.
- Cover them to a depth of 2.5 cm with un-salted water.
- Bring to the boil and cook, covered, for 1 hour, skimming the surface of scum from time to time.
- At this stage, I drained the beans and then just refilled with fresh water, just enough to cover the beans.
- Add the garlic, vegetables and a little salt, bring back to the boil and cook for a further hour.
- Drain the beans, stir in the oil, lemon juice, and plenty of black pepper and allow to cool.
- Serve in a shallow dish, sprinkled with the herbs - the quantity is up to you - and garnish with the egg slices and olives.
I used this recipe as an opportunity to use the last of this year's home-grown sweet peppers. Raw, de-seeded and chopped and stirred in just before serving.
After the first hour of boiling, the beans had already started to disintegrate so I only boiled the second stage for as long as it takes to cook the carrots (30 minutes).