Recipe for haricot beans with cod
Who said haricot beans are for the winter? And why not eat pulses in a healthy, cool way in spring and summer?
That’s what we’re suggesting with this salad of haricot beans with cod which is, by the way, very easy to make. In fact, it’s only going to take you about 20 minutes. However, if you want to use fresh haricot beans not tinned, which is what we advise you to do, you’ll have to cook them the night before, the same as you’ll have to do with the cod – leaving it to soak in water. But it’s worth it.
To give much more flavour to this salad, we recommend you use our High End extra virgin olive oil. It’s an oil which is produced one hundred per cent from the Picual variety and its touches blend perfectly with the flavours of land and sea, that is to say, the haricot beans and the cod.
Of course, if you dress your salad with the best virgin olive oils in the world, you’re going to gain a lot. Not only in flavour but your health will also thank you for it. Extra virgin olive oil also contains many powerful properties beneficial for your health.
Ingredients for 4 people
- 300 gr white haricot beans (you can prepare them yourself or buy tinned ones)
- 300 gr desalted cod, broken up
- 2 green peppers
- 1 onion
- 100 cc High End Picual extra virgin olive oil
- 50 cc Jerez vinegar
- Salt and parsley
- Half a spoonful paprika
Preparation
- The night before preparing the salad, you’ll have to desalt the cod. To do that, you’ll hae to put it into water for at least 12 hours and leave it in the fridge.
- Using your hands, break the cod up and season it with a little High End extra virgin olive oil. Set it aside.
- Now for the haricot beans. If you decided to buy them tinned, drain them really well so that none of the liquid in the tin remains. If you cook them yourself, you’ll have to leave them to soak for 12 hours and then cook them in water for about 50 minutes on medium heat. After, drain them and set them aside. Our advice is to cook them yourself because these ones have more aroma and taste.
- Now it’s time to cut up the onion and peppers. It ‘s best to chop them up finely to make it easier to mix with the other ingredients in the salad.
- Now mix together the haricot beans, onion, pepper, parsley and of the course, the cod. Shake paprika over the mixture.
And there it is!! Serve it really cold.
This salad also has many variations. If for any reason you don’t like cod, you can use ham instead. And you can even add a hard-boiled egg and stoned olives whether you use cod or ham.
As you’ve seen, it’s a very easy salad to make and very full of natural ingredients. It’s ideal for when the mercury starts to rise and make us suffer. A cool way to eat healthy pulses.