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DRIED STRING BEANS FINE 20 X 500 G
Item No. 42740
dried beans salad
Ingredients for 4 people:
- 150 g dried beans
- 3 tbsp apple cider vinegar
- 0.5 dl vegetable stock
- 2 tbsp white wine vinegar
- 1.5 tbsp coarse-grained mustard
- 1.5 tbsp medium mustard
- 1 tsp honey
- 3-4 tbsp rapeseed oil
- 2 ripe pears
- 1 red onion
- 1 bunch of parsley
- salt
- pepper
- 50 g walnuts
Preparation:
First defrost the seafood cocktail and cook it with the prawns in salted water for approx. 5-10 minutes.
In the meantime, peel the onion and cut into strips. Also wash the peppers and cut into cubes. Cut off the ends of the celery stalks. Cut the celery into thin slices and chop the tender celery greens. Remove the thick stems from the rocket and roughly chop.
Drain the anchovy fillets and cut into fine cubes. Mix with the vinegar, salt and pepper. Gradually mix in the olive oil with a fork to make a creamy sauce.
Drain the seafood cocktail and the prawns in a sieve and leave to cool. Then place in a bowl with the peppers, celery, onion and sauce and mix everything together.
Cover and chill the salad until ready to serve.
First defrost the seafood cocktail and cook it with the prawns in salted water for approx. 5-10 minutes.
In the meantime, peel the onion and cut into strips. Also wash the peppers and cut into cubes. Cut off the ends of the celery stalks. Cut the celery into thin slices and chop the tender celery greens. Remove the thick stems from the rocket and roughly chop.
Drain the anchovy fillets and cut into fine cubes. Mix with the vinegar, salt and pepper. Gradually mix in the olive oil with a fork to make a creamy sauce.
Drain the seafood cocktail and the prawns in a sieve and leave to cool. Then place in a bowl with the peppers, celery, onion and sauce and mix everything together.
Cover and chill the salad until ready to serve.
The Stutzer & Co. Team wishes you a good appetite
dried beans salad
Ingredients for 4 people:
- 150 g dried beans
- 3 tbsp apple cider vinegar
- 0.5 dl vegetable stock
- 2 tbsp white wine vinegar
- 1.5 tbsp coarse-grained mustard
- 1.5 tbsp medium mustard
- 1 tsp honey
- 3-4 tbsp rapeseed oil
- 2 ripe pears
- 1 red onion
- 1 bunch of parsley
- salt
- pepper
- 50 g walnuts
Preparation:
Cover the dried beans with water, bring to the boil in a pan and simmer for approx. 45 minutes. The beans can also be prepared in a pressure cooker, which reduces the cooking time by approx. 20 minutes.
Place the vinegar, stock, mustard, honey, salt, and pepper in a bowl and mix well. Then fold in the oil.
Core the pears and cut into slices. Add these to the sauce and mix it.
Finely chop the onions and parsley and add to the pears.
Lightly roast the walnuts in a small pan and then roughly chop them.
Drain the dried beans and cut in half if desired. Finally, add the beans and roasted walnuts to the pears and mix everything together thoroughly.
Cover the dried beans with water, bring to the boil in a pan and simmer for approx. 45 minutes. The beans can also be prepared in a pressure cooker, which reduces the cooking time by approx. 20 minutes.
Place the vinegar, stock, mustard, honey, salt, and pepper in a bowl and mix well. Then fold in the oil.
Core the pears and cut into slices. Add these to the sauce and mix it.
Finely chop the onions and parsley and add to the pears.
Lightly roast the walnuts in a small pan and then roughly chop them.
Drain the dried beans and cut in half if desired. Finally, add the beans and roasted walnuts to the pears and mix everything together thoroughly.
The Stutzer & Co. Team wishes you a good appetite
