Bean salad with garlic & sage

Name: Bean salad with garlic & sage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g fresh or 1 can; 7-10 Tbsp white beans; 500 g Cutting beans; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 5-6 Stem(s) fresh or 1/2 tsp dried thyme; 1 onion, 3-4 tablespoons lemon juice; 4-6 Tbsp Olive oil; 250 g small tomatoes; several sheets Rocket salad; 3 Garlic cloves; 12-16 Sage leaves

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g fresh or 1 can
7-10 Tbsp white beans
500 g Cutting beans
7-10 Tbsp salt, pepper, 1 pinch of sugar
5-6 Stem(s) fresh or 1/2 tsp dried thyme
1 onion, 3-4 tablespoons lemon juice
4-6 Tbsp Olive oil
250 g small tomatoes
several sheets Rocket salad
3 Garlic cloves
12-16 Sage leaves

Directions

1
Wash the bean seeds and cook in water for about 35 minutes. Drain and let cool (drain beans from the tin)
2
Clean and wash the slicing beans and cut them into diagonal pieces. Cook in boiling salted water for about 15 minutes. Drain and cool down
3
Wash the thyme, pluck it. Peel and finely chop the onion. Mix lemon juice, 2 tablespoons of water, salt, pepper, sugar and thyme. Add 3-4 tbsp. oil. Stir in onion. Wash and slice the tomatoes. Clean and wash the lettuce and pluck or cut into pieces. Mix the prepared salad ingredients and marinade, leave to stand for approx. 30 minutes
4
Peel the garlic and cut into slices. Fry in 1-2 tablespoons of hot oil until golden brown. Drain. Wash the sage leaves, dab dry well and fry briefly in the frying fat. Also drain. Sprinkle both over the salad. Flatbread tastes good with it