Drunken bean salad

Drunken bean salad

By
From
Cantina
Serves
8
Photographer
Chris Middleton

It’s not uncommon to find a good whack of tequila in a recipe in Mexico! Good tequila always imparts a refined mysterious flavour to food. In this recipe – based on a French peasant salad from the Lyonnais in France – I like to use ham hock as it generates a lovely stock, but fried bacon pieces are good too. Serve it with meat or fish.

Ingredients

Quantity Ingredient
1kg ham hock
1 carrot, peeled
1 large handful oregano leaves
2 litres chicken stock
220g dried black beans, soaked overnight in cold water
200g dried borlotti beans, soaked overnight in cold water
185g dried brown lentils, rinsed
235g fresh or frozen peas, cooked
250g fresh or frozen corn kernels, cooked
2 celery stalks, cut into 1 cm dice
1/2 red onion, cut into 1 cm dice
200ml Latin vinaigrette
1 large handful flat-leaf parsley, roughly chopped
1 large handful tarragon or oregano leaves, roughly chopped
sea salt, to taste
freshly ground black pepper, to taste

Method

  1. Place the ham hock, carrot and oregano in a medium heavy-based saucepan with the chicken stock and bring to the boil over high heat. Reduce the heat, cover and gently simmer for 2–21⁄2 hours, until the meat is tender and is beginning to fall off the bone.
  2. Remove the ham hock and carrot from the stock and set aside to cool.
  3. Drain and rinse the beans and place them in the pan with the hot stock. Simmer for 50 minutes, or until becoming tender. Add the lentils and simmer for a further 15–20 minutes, until both beans and lentils are tender. Cover towards the end if the stock is getting low. Leave the beans and lentils in the pan to cool.
  4. Dice the carrot to a similar size as the beans.
  5. Combine the beans, carrot, peas, corn, celery and onion in a large bowl. Pour over the dressing and toss to coat. Set aside for 10 minutes to allow the beans to soak up the dressing.
  6. Flake the ham hock, discarding the skin, sinew and bone. Add the ham and herbs to the bean mixture and toss to combine. Season with salt and pepper and serve.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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