This black-eyed bean salad is simple and nutritious with lots of fiber and plant protein.
Ingredients
- 320 g dried black-eyed beans or 2 x 570g jars, or 3 x 400g cans (see Note, below)
- 3½ tbsp salt
- 80 g parsley
- 25 g dill
- 8 spring onions
- 1 large red bell pepper about 200g
- 80 g pickled cucumbers or cornichons
- 90 ml extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp pomegranate molasses
- 1 tbsp sumac
Instructions
- Soak the dried beans with 1½ tablespoons of salt in about 1.5 liters (6¼ cups) of water overnight.
- The next day, drain the beans and put them in a large pan (for which you have a lid) adding 2 liters (8½ cups) of water. Bring to a boil, then simmer partially covered for 1 hour or until tender. Add 1½ tablespoons of the salt, simmer for 10 minutes, then drain and set aside to cool for at least 30 minutes. Alternatively, cook with 1 tablespoon of salt and 1 liter (4⅓ cups) of water for about 8 minutes in a pressure cooker.
- Meanwhile, prepare the herbs and vegetables; trim the lower stems from the parsley and dill and finely chop the rest; finely chop the spring onions; dice the pepper and pickled cucumbers. Put them along with the remaining ingredients, including ½ tablespoon of salt, in a large bowl. When the beans have cooled to room temperature, tip them into the bowl and use your hands to toss everything well before serving.
If using jarred or canned beans, simply add them at the final stage of the recipe.