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Bean Salad

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Ingredients

  • 500 g dried cannelli beans 2 x 400g/14ozcans
  • 1 large onion
  • 4 celery stalks
  • 2 cm ginger /1 inch
  • 2 chillis
  • 2 garlic cloves
  • 1 nutmeg
  • 1 bay leaf
  • Salt and pepper
  • Olive oil

Instructions

  • Soak beans overnight as pack instructions.
  • Heat oven to 170C / 150C fan / gas 3
  • Finely chop onion and gently fry in a little olive oil, addfinely sliced celery and diced ginger, chilli and garlic and continue cooking until soft.
  • Add the finely grated nutmeg(about ½-1 nutmeg), bay leaf and season.
  • Drain the beans and rinse well–add to the onion mix adding about 500ml / scant pintwaterand bring to simmering point then/ pour into ANTA salad bowl, the beans should be covered by about 2cm/1 inch of water.
  • Place an ANTA plate on the bowl and bake inoven for about 1–1 1/2 hours.
  • If using canned beans, rinse well and add to cooked onion mix, add about 500ml / scantpint water and bring to the boil and simmer four about 5 minutes.
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Course Salad / Vegetables
Diets Vegetarian