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Ingredientes
- 175 gm Haricot or possibly cannellini beans, picked clean and soaked overnight (6oz)
- 5 Tbsp. Extra virgin olive oil
- 1/2 x Lemon
- 2 Tbsp. Freshly minced parsley Salt and freshly grnd black pepper Black olives Hard-boiled Large eggs, peeled and quartered lengthways
Direcciones
- Strain and rinse the beans then cover with plenty of fresh water in a pan.
- Bring to the boil, skim and add in some salt. (This will make them hard, that is desirable for this dish.) Boil them for 10 min, cover and cook till soft, that will take 40-50 min according to their age and quality.
- If they are not to be eaten immediately, very slightly undercook them then leave in their liquid. They will go on cooking anyway. Drain them just before they are to be served and place in a bowl with 2-3 Tbsp. of their cooking liquid.
- Blend the dressing ingredients lightly, add in to the beans and toss gently.
- Spread on to a flat platter and garnish with olives and Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 152 | 81% |
| Total Fat 17.15g | 21% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 109mg | 3% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.91g | 1% |
| Protein 2.33g | 4% |
