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Prespa black beans salad

Artemis Anastasiadou

Black giant beans have been cultivated more and more in Prespa over the last 15 years, as it has become a typical dish in local taverns and visitors often buy them to try the recipe at home. Their delicious chestnut-like flavour, the oriental aroma and the freshness that the vegetables give, makes this bean salad a favourite cold starter for winter or summertime.

 

 

ΧΡΟΝΟΣ 1 ώρα
ΜΕΡΙΔΕΣ 8
ΥΛΙΚΑ
  • 300 gr Prespa black giant beans
  • 1 onion
  • 1 bay leaf

For the salad:

  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • Parsley
  • ½ tsp curry
  • ½ tsp cumin

For the sauce:

  • 1/4 cup balsamic vinegar
  • Olive oil
  • Salt-pepper
ΕΚΤΕΛΕΣΗ
  • Wash the beans with lot of water. Soak them in boiling hot water for 1 hour if they are fresh (current year’s harvest) or overnight in cold water.
  • Drain the beans and put them in a casserole with a whole peeled onion and a bay leaf. Boil them in the pressure cooker for 15 min or in a pot until they are cooked, 30-40 min. Be careful: you don’t want them to be too soft!
  • Drain the beans and throw away the onion and the bay leaf. Let them come to room temperature before adding the vegetables.
  • Cut the peppers and the onion in small cubes and mix them with the beans.
  • Prepare the sauce by mixing in a bowl the vinegar, the olive oil, salt, pepper, parsley, curry and cumin and pour it over the beans and stir gently.
  • If you want to store a bigger quantity of the salad then prepare it, without the parsley and the olive oil, put sunflower oil so that the salad will be marinated, store in the refrigerator and serve with olive oil. You can keep it like this in the refrigerator for a week!