After a year of heavy rains, farmers start harvesting in the fields, and green beans are one of the first products to reach families from Rio Grande do Norte.
In abundance, beans are becoming more available. A good option to cook it differently is bean salad, the recipe of which was shown by gastrologist Alexander Dantas on Inter TV Rural this Sunday (8).
Grains are the basis of this dish, which also includes vegetables and seasonings. It’s a great lunch option and pairs very well with dishes like jerky and free-range chicken.
- 800 g green beans
- 1 large red onion, thinly sliced
- 1 large ripe tomato without seeds, cut into small cubes
- 1 small yellow bell pepper, diced
- 2 medium sized chili peppers, thinly sliced
- 2 medium garlic cloves, crushed and fried
- Enough water to cook green beans
- The smell of greens, salt, olive oil, pepper and lemon to taste
First, prepare the peeled, fried and lightly browned garlic in olive oil. Then we book.
We clean the beans, rinse in running water until the beans are clean and selected. For cooking, we will use a high pan. We add beans and water to cover completely, and once it boils we can add more water.
Cook until the beans are soft. After about 10 minutes, add some salt. A tip is to skim off the foam that forms when the beans are cooked.
Cooking times may vary. And when the beans are ready, drain the broth and leave until it cools.
We will need a capacious container for making salad. After the beans have cooled, we will put them in this container. Shortly after that, we will add other vegetables: red onion, tomatoes, peppers, then chili peppers. Mix all the ingredients well, but carefully so as not to crush the beans.
After stirring, season with black pepper to taste, adjust the salt if necessary and add the fried garlic. Stir until seasonings are evenly distributed throughout the mixture.
Next, we’ll add some olive oil and lemon juice. We end up with a green smell and are going to mix some more.
Now the salad is ready. Just put it in a serving container.
If you wish, you can replace or add other vegetables to this recipe. Salad can accompany various dishes such as beef jerky or free-range chicken.