I love tinned beans because they are so cheap, easy and versatile. This really healthy salad contains tinned butterbeans with kale, carrots and the beautiful, mellow anniseed flavour of caraway seeds. It is based on a recipe by Aaron Craze, one of Jamie Oliver’s former employees. Caraway seeds are the latest in my *exciting ingredients* category – they add an unusual, interesting dimenson to food. They work particularly well with cabbage, meat and cheese apparently. I ate this salad with some trout on top but I reckon it would also go brilliantly with sausages (chopped up and mixed in perhaps) or goats cheese.
Watch out soon for an onion and gruyere tart with caraway pastry recipe – my first attempt at homemade pastry. If it actually works..! Here is the recipe for the butterbean salad, which serves four if you are adding extra ingredients or as a side dish, or two as a main dish.
Ingredients
2 tins butterbeans
2 – 3 carrots, finely chopped
3 handfuls kale
1 clove garlic, crushed
Fresh coriander, chopped
Red wine vinegar
Salt and pepper
Fry the butterbeans with the carrots, kale, garlic and most of the coriander in some olive oil for approx 5 minutes. Toss the mixture with a splash of red wine vinegar, more olive oil and salt and pepper to taste. Top with some fresh coriander leaves.
katielovescooking 