Les Haricots Blancs en Salade from The Cooking of Provence by Patricia Lousada
Unlike most recipes for dried beans which dress the cooked beans with olive oil and lemon juice, this method simmers the beans in olive oil. The result is the best bean salad ever. The French use d...
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Ingredients
- 250 g (8 oz) dried haricot beans
- 125 ml (4 fl oz) extra-virgin olive oil
- 1 garlic clove, bruised
- a few spring onions or 1 small red onion, sliced thinly
- salt
- pepper
- ½ bay leaf
- 1 sprig of thyme
- 1 tablespoon tomato purée
- lemon juice to taste
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