Bean and feta salad with leek and tuna

Name: Bean and feta salad with leek and tuna
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 500 g dried, white beans; 7-10 Tbsp Salt; 2 Leek sticks (leek; approx. 500 g); 200 ml clear soup; 1-2 TEASPOONS dried oregano; 125 ml White wine vinegar; 1 TEASPOON Sugar; 7-10 Tbsp Pepper; 8 TABLESPOONS Olive oil; 500 g Tomatoes; 1 collar Parsley; 2 tin(s) (130 g each) Tuna fillets natural/ without oil; 400 g Feta cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

500 g dried, white beans
7-10 Tbsp Salt
2 Leek sticks (leek; approx. 500 g)
200 ml clear soup
1-2 TEASPOONS dried oregano
125 ml White wine vinegar
1 TEASPOON Sugar
7-10 Tbsp Pepper
8 TABLESPOONS Olive oil
500 g Tomatoes
1 collar Parsley
2 tin(s) (130 g each) Tuna fillets natural/ without oil
400 g Feta cheese

Directions

1
Soak the beans overnight in 2 litres of cold water. The next day, boil the beans in the soaking water, skim and cover and cook over a low to medium heat for about 1 hour until soft. After about 45 minutes add 1 heaped teaspoon of salt
2
Clean and wash the leek and cut into fine rings. Bring the stock and oregano to the boil, add the leek, bring to the boil again and stew covered for 1-2 minutes. Mix vinegar, sugar, some salt and pepper. Fold in the oil. Drain the beans on a sieve and put them in a large bowl. Add the leek with the broth and vinaigrette, mix well. Soak the beans for about 1 hour and let them cool down
3
Wash, drain and dice the tomatoes. Wash parsley, shake dry and chop. Drain tuna and pluck into pieces. Coarsely crumble feta cheese. Mix tomatoes, tuna, feta cheese and parsley into the bean salad. Season to taste with salt and pepper. Let it stand for another 30 minutes. Delicious with baguette
4
waiting time approx. 13 1/2 hours