Tomato and Bean Salad with Pickled Red Onions
Rated 5.0 stars by 1 users
Category
Vegetarian, Beans
Cuisine
Mediteranean
Servings
4
Prep Time
15 minutes
Stove Time
20 minutes
This simple salad combines creamy Flageolet beans with the best of summer’s tomatoes to create the perfect, hearty side dish for a barbecue or dinner party. Alternatively, add some feta or fried halloumi and a slice of crusty bread for a delicious main.
We’ve used a Wonderbag to make this recipe. A Wonderbag is a non-electric, insulated slow cooker that uses heat-retention technology to continue cooking food after it's been brought to a boil. Once your pot of food is boiling, you place it in the Wonderbag, seal it up, and let the insulation do the rest — no additional energy required. It works much like a slow cooker, but without electricity.
It’s especially great for cooking beans, which benefit from long, slow cooking to become tender. With the Wonderbag, you can save fuel, time, and energy. It’s also a gentle method that helps keep beans intact, avoiding the rolling boil that can split or damage their skins.
Author:Hodmedods
Ingredients
- 200g Flageolet beans, soaked overnight
- 500g tomatoes, cut into large chunks
- ½ red onion, thinly sliced
- 2 tbsp white wine vinegar or apple cider vinegar
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- Small bunch of basil, roughly chopped
- Salt and pepper, to taste
Directions
Add your drained Flageolet beans to a small heavy pot and boil in a generous amount of salted water for 20 minutes.
Cover with a tightly fitting lid and place in the Wonderbag for a minimum of 4 hours. Place a tea towel or wooden board at the bottom of the Wonderbag to protect the fabric.
Meanwhile, place your onion slices in a jar with equal parts water and vinegar, and add the sugar. Season, mix well, and ensure the onions are fully submerged in the liquid. Set aside to pickle.
After 4 hours, check the beans. They should crush easily between your fingers with no graininess. If they’re not fully cooked, return the pot to the hob, bring it back to a boil for 10 minutes, then return to the Wonderbag for a little longer.
Once the beans are tender, drain and allow to cool slightly. Place in your serving bowl along with the tomatoes, drained pickled onions, and chopped basil.
To make the dressing, add olive oil, balsamic vinegar, honey or maple syrup, and a pinch of salt and pepper to a jar. Shake well.
Pour the dressing over the salad and mix to combine.
Recipe Note
Kindly created by Hodmedods
