Difference between revisions of "Fasoul jahnia (White bean salad)"

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|description=A herby cooked salad from Bulgaria where lemon juice is preferred to vinegar in dressings.
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|Servings = Serves 6
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|DatePublished=24th October 2012
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|Author=Chef
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|Servings = Serves 6
 
  |Difficulty = 2
 
  |Difficulty = 2
 
  |TotalTime = 1 hour 15 minutes
 
  |TotalTime = 1 hour 15 minutes
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[[Image:Fasoul jahnia (White bean salad) second boil.jpg|thumb|300px|right|Vegetables added, ready to start the second boil]]
 
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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]].
 
===Ingredients===
 
 
{{RecipeIngredients
 
{{RecipeIngredients
 
| 500 g [[Haricot beans|haricot beans]], soaked overnight
 
| 500 g [[Haricot beans|haricot beans]], soaked overnight
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| [[Hard-boiled egg]] slices
 
| [[Hard-boiled egg]] slices
 
| [[Black olives]]
 
| [[Black olives]]
 
 
 
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}}
 
===Method===
 
===Method===
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You can use any [[White beans|white beans]], although [[Cooking times|cooking times]] may vary.
 
You can use any [[White beans|white beans]], although [[Cooking times|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.
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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===
 
===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).
 
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.
 
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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[[Category:Recipes|Fasoul jahnia (white bean salad)]]
 
[[Category:Recipes|Fasoul jahnia (white bean salad)]]
 
[[Category:Accompaniments|Fasoul jahnia (white bean salad)]]
 
[[Category:Accompaniments|Fasoul jahnia (white bean salad)]]
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[[Category:Vegetarian recipes|Fasoul jahnia (white bean salad)]]
 
[[Category:Vegetarian recipes|Fasoul jahnia (white bean salad)]]
 
[[Category:Boiled or simmered]]
 
[[Category:Boiled or simmered]]
 

Revision as of 17:41, 18 March 2014

This recipe needs advance preparation!

Fasoul jahnia (White bean salad)
Difference between revisions of
Servings:Serves 6
Ready in:1 hour 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012
Vegetables added, ready to start the second boil

A herby cooked salad from Bulgaria where lemon juice is preferred to vinegar in dressings.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Drain the beans and put them in a large saucepan.
  2. Cover them to a depth of 2.5 cm with un-salted water.
  3. Bring to the boil and cook, covered, for 1 hour, skimming the surface of scum from time to time.
  4. At this stage, I drained the beans and then just refilled with fresh water, just enough to cover the beans.
  5. Add the garlic, vegetables and a little salt, bring back to the boil and cook for a further hour.
  6. Drain the beans, stir in the oil, lemon juice, and plenty of black pepper and allow to cool.
  7. 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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