Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 47

This is a French-style salad. Other fresh herbs can be used in addition to. or instead of, parsley.

170g/6 oz/1 cup dried black-eyed beans

Juice of 1 lemon

3 tbs olive oil

45g/1½ oz/1½ cups fresh parsley

As required sea salt

As required freshly ground black pepper

1) The night before, cover the beans with boiling water and leave to soak overnight.

2) In the morning, drain them, cover with lots of fresh water, bring to the boil, then lower the heat. Sprinkle in a little lemon juice, then cover and leave to simmer until tender, about 45 minutes. After about half an hour add a little more lemon juice (this keeps the white colour of the beans from becoming brown), and a few minutes before the end of the cooking time add a little sea salt.

3) Drain the beans, and while still hot, pour the remainder of the lemon juice and the olive oil over them. Stir well. Leave to cool, then chill.

4) Chop the parsley finely. Just before serving stir the parsley into the beans, and add salt and pepper to taste.