Lovely for a late summer’s day. Adding rehydrated dried beans gives you the chance to use more interesting varieties.
Serves 4
Ingredients:
250g dried beans
Few sprigs thyme
2 bay leaves
500g mixed green beans, trimmed
2-3 spring onions, sliced
250g cherry tomatoes, halved
Small bunch flat leaf parsley, chopped
100g goat’s cheese
For the dressing:
2 tsp wholegrain mustard
Juice of half a lemon
4 tbsp olive oil
1 garlic clove, crushed
To make
1 Soak the dried beans in plenty of water for at least 12 hours.
2 When ready, drain and rinse the beans, then add the thyme and bay leaves and simmer in unsalted water for 40-60 mins, or until cooked to your preferred bite. Drain and discard the thyme and bay leaves.
3 Cut the green beans into smaller pieces if you like, then rinse and cook for 5-7 mins, or until just tender. Set aside a small amount of parsley, then mix all the veg, including the remaining parsley, in a large bowl.
4 Whisk the dressing ingredients together and toss with the veg. Crumble the goat’s cheese over the top, sprinkle with the reserved parsley, and drizzle with a little more olive oil and a good grind of black pepper.
Cook’s note: For a quicker version, tinned beans, such as kidney, borlotti or white beans, work just as well.
This recipe was taken from our July issue feature, ‘Summer Means Beans’, a collection of recipes for dealing with a glut of beans or courgettes. Find ideas there for Courgette, Ricotta, Lemon & Basil Tart, Green Beans, Grilled Peaches & Burrata, Courgette Parmigiana, Green Bean, New Potato & Chicken Curry and Quick Courgettes with Mint, Lemon & Chilli.
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