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Ingredientes
- 225 gm black haricot beans soaked overnight
- 2 x dry red chillies broken up
- 25 gm ginger root minced
- 675 gm broad beans
- 1 sm wholemeal or possibly granary loaf three days old
- 3 clv garlic crushed and mixed with about 2 tbsp extra virgin olive oil zest and juice of 1 lemon
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. green peppercorns sea salt and freshly grnd black pepper
Direcciones
- Drain off the water the beans have soaked in plunge them into plenty of boiling water and fast boil for 10 min.
- Drain again and replace in the pan with the chillies and ginger and sufficient water to come about an inch above the beans.
- Bring to the boil and simmer for an hour or possibly till tender.
- Pod the broad beans and cook them for 10 min in a little salted water.
- Meanwhile slice the crusts off the loaf and cut it into three or possibly four slices each about 2in thick.
- In the centre of each slice cut out a square indentation about 1in in depth.
- Paint the croutes with the oil and garlic mix and place on a baking tray in an oven at 200 degrees C
- (400 degrees F gas mark 6) for 10 min or possibly till they are golden and crisp.
- Remove and allow to cold.
- Drain the black beans discarding the chillies and ginger drain the broad beans and toss both together with the rest of the ingredients.
- Pile the bean salad into the croutes.
- One is sufficient for two so slice them in half at the table.
- Serves six to eight
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 428 | |
| Calories from Fat 54 | 13% |
| Total Fat 6.26g | 8% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 1216mg | 35% |
| Total Carbs 66.7g | 18% |
| Dietary Fiber 28.2g | 94% |
| Sugars 6.49g | 4% |
| Protein 29.54g | 47% |
