Sous Vide Cannellini Bean Salad Recipe - Great British Chefs

Ingredients

• 200g of dried cannellini beans
• 1 1/2 tbsp of sea salt
• 500g of water
• 2 bay leaves
• 1 sprig of thyme
• 1 garlic clove, minced
• 3 tbsp of olive oil
• 200g of tenderstem broccoli, cut into 3cm pieces
• 200g of asparagus spears, woody ends removed
• 2 shallots, peeled and finely chopped
• 3 tbsp of nonpareille capers
• 3 tbsp of sultanas
• 2 tbsp of sherry vinegar
• 1 handful of basil leaves
• 1 handful of mint leaves
• 1 handful of flat-leaf parsley leaves
• sea salt
• freshly ground black pepper