Spanish bean salad


I embarked on a series of experiments to cook with beans!


200g giant white beans

200g smoked pickled red peppers

200g celery

1 tablespoon of artichoke cream

1 onion

1 clove of garlic

1 handful of parsley

1 spoonful of tomato paste

salt, pepper, olive oil


  1. Soak beans over night in water and cook until soft (between one and two hours)
  2. Chop onions, garlic and pickled peppers finely and let simmer in some olive oil until it has a nice saucy consistency
  3. Stir in tomato paste and artichoke cream, top off with parsley and mix with cooked beans – enjoy

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