The borlotto bean salad is delicious, beans are a great meat substitute especially now that we can’t go out every day, they are a great alternative.
Those of you who follow me know that I wrote an article explaining how to preserve fresh beans (you can find it HERE) if you also preserve them you can use them in this recipe, otherwise dried ones will do just fine.
Cannellini and borlotti are certainly the most known types of beans in the Italian market.
If you don’t have time and want a dish ready in 10 minutes, nothing prevents you from using canned ones as long as they are of good quality.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Boiling, Slow Cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the bean salad
- 12 oz dried borlotto beans
- 2 red Tropea onions
- 5 slices whole-grain multi-cereal bread
- 2 pinches salt
- 3 tbsps extra virgin olive oil
- 2 tsps chopped parsley
- 1 clove fresh garlic
Preparation of Bean Salad
To prepare the bean salad first soak the beans in plenty of cold water the night before.
The next morning, rinse them and start boiling them, I cook them in a pressure cooker and 20 minutes from the whistle are enough.
Otherwise, cook them over low heat, starting with cold water, until they become tender but still intact in plenty of unsalted water with a bay leaf.
Drain them and rinse them under cold running water to stop the cooking.
Meanwhile, in a salad bowl, mix the finely chopped garlic with the olive oil and parsley, add salt and pepper.
Finely chop the Tropea onion and let it soften for a few minutes in a pan with a little oil.
Cut the bread first into slices and then into pieces and let it brown in the same pan where you cooked the onion.
Then add the beans, the onion, and the toasted bread in the salad bowl, mix everything very well, and adjust the salt if needed.
You can serve the bean salad at room temperature or cold from the fridge if you prefer.
Here is my FACEBOOK PAGE if you want to be updated every day with my new recipe, just leave a like.
Annatorte Recommends
The bean salad keeps in the refrigerator for 2 days in an airtight container. You can freeze the bean salad and then let it thaw at room temperature.
Variants
You can add a pinch of fresh chili if you like it spicy. Try adding the juice of half a lemon along with the parsley and garlic to make a citronette.
You can add a pinch of fresh chili if you like it spicy. Try adding the juice of half a lemon along with the parsley and garlic to make a citronette.
