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Athos Bean Salad with Onions

Athos Bean Salad with Onions

Category: Cold meals and snacks
Kitchen: greek
Athos Bean Salad with Onions

Ingredients

Beans 250 g
Bulb onions 1 PC.
Vegetable oil 60 ml
Vinegar 6% wine 20 ml
Mustard ready 5 g
Salt, pepper, herbs

Cooking method

  • Mix oil, vinegar (I took grape), and mustard (I took sweet French one with whole grains) - this will be a salad dressing.
  • More often, instead of vinegar, I take 1 tbsp. l freshly squeezed lemon juice
  • Peel the onion, wash, chop finely, scald, rinse with cold water. Then we salt the water better and mix the onion with the dressing. Let it stand while the beans are cooking.
  • Rinse the beans, put in cold water and cook over high heat for 10 minutes from the moment of boiling. Drain the water, rinse the beans again. Place in a slow cooker bowl, add plenty of hot water and cook on HIGH for 3-4 hours until the beans are soft.
  • Drain the water, cool the beans, season with salt, pepper, mix with the seasoned onion. You can eat right away, but the next day it tastes better from the fridge.

The dish is designed for

3 portions4

Time for preparing:

2-3 hours

Cooking program:

HIGH

Note

This simple salad from the book "Recipes of the Athonite Monks" performed by the RUSSEL HOBS 3.5 liter slow cooker turned out to be tender and tasty.

 

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