Warm bean and tomato salad

This a simple vegan recipe which you can use as a template for a variety of bean salads. The arugula (rucola or rocket) adds a wonderful aromatic profile and bitterness which balances the sweetness of the beans.

If you are vegetarian, you can garnish it with a tablespoon or ricotta or really fresh mozzarella torn into bite size pieces. To transform it into a delicious healthy main, add cooked farro, brown or black rice, see directions at the end of the recipe.

Recipe

Ingredients

• 250 gr (approx. 1 and 1/2 cups) chickpeas or lentils or other favorite beans.
• 6-8 ripe plum tomatoes, halved or diced
• a couple of handfuls rucola leaves,  washed and drained
• 1 large garlic clove finely chopped or minced with a garlic press
• 1/2 teaspoon fennel seeds
• 2 tablespoon extra virgin olive oil
• salt and pepper to taste
• 1 teaspoon balsamic vinegar (optional)

For the vegetable stock :

• 1 onion
• 1 carrot
• 1 celery stick
• 1 small tomato

Directions

For the beans

If cooking beans like garbanzo or white beans, soak them for 24 hours, then rinse and drain. Lentils need no soaking, so you can cook them directly.

Place the beans in a pot and cover with at least 10 cm (4 inches) of water. Add the vegetable stock ingredients. Cover and simmer for 30 min to 1 and 1/2 hour depending on size and age of beans. They must be tender and cooked through.

To finish, add 1 tablespoon  olive oil and a finely minced garlic clove to a shallow pan. Sauté the garlic over low heat until fragrant, about 1 minute. Add the tomatoes and simmer briefly. Add the beans, simmer slowly until warm. Switch off the heat, add the rucola, season with salt and pepper and transfer into serving bowls.

Drizzle with additional extra virgin olive oil and good quality balsamic vinegar, if desired.
Serves 4 as an appetizer or vegetarian main.

Optional: to make the salad more substantial, add a couple of spoonfuls of ricotta or a few pieces of mozzarella. As a further alternative, cook 125 gr./one cup farro in boiling water. Drain, toss with 2 tablespoons of extra virgin olive oil oil and add to the beans.

Serves 4
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