225 g (8 oz) red kidney beans, soaked overnight
45 ml (3 tbsp) Vinaigrette
1 small onion, finely chopped
3 hard-cooked eggs, chopped
1 small head celery, chopped
1 small cauliflower, chopped
45 ml (3 tbsp) brown or mustard pickle
5 anchovy fillets, chopped (optional)
150 ml (1/4 pt) sour cream or yoghurt
salt and pepper
45 ml (3 tbsp) Vinaigrette
1 small onion, finely chopped
3 hard-cooked eggs, chopped
1 small head celery, chopped
1 small cauliflower, chopped
45 ml (3 tbsp) brown or mustard pickle
5 anchovy fillets, chopped (optional)
150 ml (1/4 pt) sour cream or yoghurt
salt and pepper
method
Bring the soaked beans to the boil in fresh water and boil rapidly for 10 minutes, then cook for 1 to l 1/2 hours, until they are tender but not soft.
Drain them and pour over the vinaigrette and onion while the beans are still warm.
When the beans are cold, add the remaining ingredients, mixing everything together well. Refrigerate and serve cold.
Drain them and pour over the vinaigrette and onion while the beans are still warm.
When the beans are cold, add the remaining ingredients, mixing everything together well. Refrigerate and serve cold.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
