Ge­or­gian kid­ney bean salad

The Guardian - Feast - - News - Ma­mushka by Olia Her­cules (Mitchell Bea­z­ley)

Prep 10 min

Cook 25 min

Serves 2

¼ tsp fenu­greek seeds

1 tsp co­rian­der seeds

1 tsp fen­nel seeds Salt and black pep­per

3 tbsp sun­flower oil

1 small onion, peeled and sliced

1 x 400g can red kid­ney beans, drained and rinsed

1 tsp sherry vine­gar ½ tsp brown sugar ½ bunch fresh co­rian­der, chopped

2 sprigs pars­ley, chopped 2 sprigs dill, chopped

Heat a small, dry fry­ing pan and toast the fenu­greek, co­rian­der and fen­nel seeds un­til fra­grant, then crush with a pinch of sea salt us­ing a mor­tar and pes­tle.

Heat two ta­ble­spoons of the oil in a fry­ing pan. Add the onion and cook over a medium heat, stirring oc­ca­sion­ally, for 10–15 min­utes, un­til they are am­ber. Add the beans and warm them through.

Mix to­gether the re­main­ing ta­ble­spoon of oil, vine­gar, sugar, crushed spices, herbs, salt and pep­per in a bowl. Stir this through the warm beans and serve warm or cold.

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