Fasoul jahnia (White bean salad): Difference between revisions
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[[Image:Fasoul jahnia (White bean salad) second boil.jpg|thumb|300px|right|Vegetables added, ready to start the second boil]] | [[Image:Fasoul jahnia (White bean salad) second boil.jpg|thumb|300px|right|Vegetables added, ready to start the second boil]] | ||
A herby cooked [[Salad|salad]] from Bulgaria where [[Lemon juice|lemon juice]] is preferred to [[Vinegar|vinegar]] in [[Dressings|dressings]]. | A herby cooked [[Salad|salad]] from Bulgaria where [[Lemon juice|lemon juice]] is preferred to [[Vinegar|vinegar]] in [[Dressings|dressings]]. | ||
Revision as of 11:09, 22 January 2022
This recipe needs advance preparation!
| Fasoul jahnia (White bean salad) | |
|---|---|
_recipe.jpg) |
| Servings: | Serves 6 |
| Calories per serving: | 142 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
_second_boil.jpg)
A herby cooked salad from Bulgaria where lemon juice is preferred to vinegar in dressings.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500 g haricot beans, soaked overnight
- Garlic to taste, crushed
- 250 g onions, diced
- 250 g carrots, diced
- 150 ml sunflower oil
- 2 Hard-boiled eggs, peeled and sliced
- The juice of 1 lemon
- 20 Black olives
- Sea salt and freshly ground black pepper
- A selection of the follwing fresh herbs, finely chopped: mint, Dill, Thyme, Tarragon, Savory
Method
- 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.
Serving suggestions
On its own with bread, or as an accompaniment to fish.
Variations
You can use any white beans, although cooking times may vary.
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.
Chef's notes
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).
This time of year almost all my fresh herbs are gone, so I have added a few fresh bay leaves at the second boiling stage to add a herby flavour.
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