Spanish Bean and Potato Salad, a very fresh, tasty, fragrant recipe that does not require long preparation times, especially if we use a pressure cooker to cook the potatoes and buy already cooked Spanish beans. To create this dish, I was inspired by a recipe from Pantelleria, which includes cannellini beans and is served warm without the potatoes. Since I liked the seasoning a lot, because it is very fragrant, I thought it could also be used to flavor a cold summer dish. However, be careful when browning the seeds, only a few seconds of cooking are needed, otherwise, as it happened to me, you risk burning them.
If you like summer salads, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 jars Spanish beans
- 2 large potatoes
- 1 clove garlic
- 6 tablespoons extra virgin olive oil
- 1 tablespoon fennel seeds
- 1 tablespoon anise seeds
- to taste salt
Tools
- 1 Pressure cooker
- 1 Pan non-stick
- 1 Bowl
Preparation
First, place the potatoes in the pressure cooker and pour about 400 ml (1.7 cups) of cold water over them. Close with the airtight lid, make sure the valve lever is down, and place on a high flame. Once the whistle becomes louder, lower the flame to a minimum and let it cook for 15 minutes. Let it rest for five minutes and before lifting the lid, raise the lever and let all the steam escape. Drain and let cool.
Meanwhile, in a small non-stick pan, brown the garlic, fennel, and anise seeds along with the extra virgin olive oil for just a few seconds (be careful, otherwise you risk burning the seeds, as happened to me last time). Turn off the heat and let it cool. Once the potatoes are peeled, cut them into chunks of the desired size.
Transfer the potatoes and beans (only after draining and rinsing them under running water) into a large bowl and pour the extra virgin olive oil over them, filtering it through a sieve, along with the salt.
Adjust with the flavors (fennel and anise seeds) if needed and mix all the ingredients well.
Serve our Spanish Bean and Potato Salad, only after placing it in the fridge for at least an hour, and if desired, sprinkle it with the fresh aromatic herb of your choice, chopped.
Advice
We can store the salad for a few days in the refrigerator, but place it inside an airtight glass or ceramic container.
