Herbed Mixed Bean Salad with Peppers
This recipe celebrates the food of Toulouse, where Royer studied economics. During the summer, hearty local bean dishes, like cassoulet, give way to lighter recipes, like this salad.
Herbed Mixed Bean Salad with Peppers
Herbed Mixed Bean Salad with Peppers
© Hotze Eisma
Herbed Mixed Bean Salad with Peppers
Ingredients
- 1 1/2 cups dried speckled beans (3/4 pound), such as borlotti, soaked overnight
- 1/2 cup dried black beans (4 ounces), soaked separately overnight
- 2 quarts chicken stock or canned low-sodium chicken broth
- Salt
- 2 1/2 pounds fava beans, shelled (about 1 1/4 cups)
- 1/2 cup extra-virgin olive oil
- 2 red bell peppers, cut into 1/4-inch dice
- 1 green bell pepper, cut into 1/4-inch dice
- 1 yellow bell pepper, cut into 1/4-inch dice 1 medium onion, minced
- 1/2 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped chervil
- 1/4 cup coarsely chopped tarragon
- 4 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- Freshly ground black pepper
Directions
- Drain the beans that have been soaking overnight. In a medium saucepan, bring 5 cups of chicken stock, 2 1/2 cups of water and the speckled beans to a simmer over moderate heat. In another saucepan, bring the remaining 3 cups of stock, 1 cup of water and the black beans to a simmer over moderate heat. Cook the beans until tender, adding water when needed to keep the level of the liquid 1/2 inch above the beans. The speckled beans will take about 2 1/2 hours and the black beans about 1 hour. Season with salt. Drain the beans and put them in a large bowl.
- While the dried beans are cooking, blanch the shelled fava beans in boiling salted water for 1 minute. Lift them from the boiling water with a slotted spoon, chill them in ice water and drain. Pinch the favas out of their skins. Return them to the boiling water and cook until just tender, about 4 minutes. Drain the favas and add them to the beans in the bowl.
- In a medium skillet, heat 2 tablespoons of the olive oil. Add the bell peppers and cook over moderate heat until beginning to soften, 3 to 4 minutes. Add the peppers to the beans in the bowl.
- Add the onion, cilantro, chervil and tarragon to the beans. Whisk the remaining 6 tablespoons of olive oil with the vinegar and mustard; season with salt and pepper. Toss the bean salad with the dressing and refrigerate until chilled. Check the seasoning before serving.
Herbed Mixed Bean Salad with Peppers
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