Having cooked up half a kilo of white beans in my pressure cooker, I felt I should put some to use immediately and I had an inspiration for bean salad on toast with a Turkish flavour.
We were more than surprised how delicious it was.
COOKING DRIED BEANS IN BULK
I tend to cook more beans than I need and freeze the leftover cooked ones for another time. I find 500g of beans in the pressure cooker works well for the two of us, giving me enough beans for at least 3 substantial meals for us as a couple.
Firstly, I soak them overnight or even longer, making sure to change the water a few times. I then pressure cook the beans in clean water for 15 minutes under pressure, let them cool somewhat in the pan and then rinse and drain them.
I then place what I don’t need in a plastic bag and freeze. When I need some, I take it out of the freezer and after 5 to 10 minutes, give the bag a bang on the kitchen counter and they all come apart from each other and I measure out a cupful or however many I need.
So here is the latest beans creation we have enjoyed.
- 1½ cups cooked beans, drained
- 2 medium to large tomatoes, chopped
- 2 green peppers, chopped
- 1 red pepper, chopped (optional)
- ½ small onion, chopped finely
- ¼ tsp salt or more to taste
- A good splash of EVOO (Extra Virgin Olive Oil)
- A few drops of lemon juice, vinegar or balsamic vinegar (optional)
- ¼ tsp pul biber or isot (chipotle) flakes
- ¼ tsp black pepper
- 2 Tbsp chopped parsley, mint or basil
- A few black olives
- Drop the beans, tomatoes, peppers and onion into a bowl, preferably with a lid.
- Sprinkle some salt over the salad ingredients and a splash of olive oil and if possible, leave it overnight for the tomato and pepper juices to run out and permeate the beans.
- Before eating, add the desired spices and herbs.
- Add lemon juice or vinegar if required. Personally we prefer it without.