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Romesco beans with roasted vegetables, olives and almonds

Ingredients:

Romesco beans with roasted vegetables, olives and almonds

For the pulses

  • 200 g dried white beans
  • 1 L water
  • 1 g bicarbonate
  • 6 g salt
  • For the romesco:
  • 40 g of toasted almonds
  • 10 g garlic
  • 20 g of ñora paste
  • 80 g of ripe tomatoes
  • 30 ml olive oil
  • 10 ml of vinegar
  • 20 g of toast
  • 4 g salt
  • 1 g black pepper

For the salad:

  • 1 eggplant
  • 1 red pepper
  • 40 g toasted almond
  • 30 g black olives

– For legumes:

  1. Let the beans soak for 12 hours in 1 liter of water and 1 g of bicarbonate.
  2. After the time, drain and wash well.
  3. Cook in cold water without salt, covered and removing the foam, for 1: 30h.
  4. Add the salt the last 10 minutes of cooking.
  5. – For the romesco:
  6. Bake the ripe tomato, garlic (together with the eggplant and the roasted pepper) at 180ºC for 20-30 minutes.
  7. Crush the tomatoes, with the garlic, the pepper paste, the oil, the vinegar, the almonds and the bread until everything is well homogenized.
  8. Refine the point of salt and pepper.

For the salad:

  1. Peel the roasted eggplant and pepper and remove the seeds.
  2. Mix the beans with the romesco sauce.
  3. Serve the salad with some olives, toasted almonds and Koppert Cress from Borage Cress.

Method:

Romesco beans with roasted vegetables, olives and almonds

For the pulses

  • 200 g dried white beans
  • 1 L water
  • 1 g bicarbonate
  • 6 g salt
  • For the romesco:
  • 40 g of toasted almonds
  • 10 g garlic
  • 20 g of ñora paste
  • 80 g of ripe tomatoes
  • 30 ml olive oil
  • 10 ml of vinegar
  • 20 g of toast
  • 4 g salt
  • 1 g black pepper

For the salad:

  • 1 eggplant
  • 1 red pepper
  • 40 g toasted almond
  • 30 g black olives

– For legumes:

  1. Let the beans soak for 12 hours in 1 liter of water and 1 g of bicarbonate.
  2. After the time, drain and wash well.
  3. Cook in cold water without salt, covered and removing the foam, for 1: 30h.
  4. Add the salt the last 10 minutes of cooking.
  5. – For the romesco:
  6. Bake the ripe tomato, garlic (together with the eggplant and the roasted pepper) at 180ºC for 20-30 minutes.
  7. Crush the tomatoes, with the garlic, the pepper paste, the oil, the vinegar, the almonds and the bread until everything is well homogenized.
  8. Refine the point of salt and pepper.

For the salad:

  1. Peel the roasted eggplant and pepper and remove the seeds.
  2. Mix the beans with the romesco sauce.
  3. Serve the salad with some olives, toasted almonds and Koppert Cress from Borage Cress.

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