Greek Bean Salad

Total Time: 9 hrs 35 mins Preparation Time: 8 hrs Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 225 g haricot beans (such as cannellini)
• 1 1/8 liters water, for soaking
• 1 1/8 liters water, for boiling
• 75 ml olive oil
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons tomato puree
• salt & freshly ground black pepper
• 1/2 lemon, juice of
• 1 bunch spring onion, chopped
• 1 red peppers or 1 green pepper, de-seeded and diced
• 1 slice lemon
• black olives
• 1 hard-boiled egg, sliced

Recipe

• 1 soak the beans overnight.
• 2 next day, drain and rinse them, then bring to the boil in fresh water.
• 3 boil fast for 10 minutes, skimming off any scum which forms on the surface.
• 4 reduce the heat and simmer in a covered pan for about 30 minutes, then drain and allow to cool.
• 5 heat the olive oil in a saucepan and fry the beans with herbs gently for 10 minutes.
• 6 add enough water to cover the beans by one inch and stir in the tomato purée.
• 7 simmer gently, uncovered for 45 minutes.
• 8 the liquid will have reduced to leave a thick tomato covering on the beans.
• 9 let this cool, then season well and add the lemon juice.
• 10 add the salad vegetables and transfer to an attractive serving dish and garnish with slices of lemon, olive and the egg.