Cooking Instructions
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Step 1
Start by rinsing the
Cattle Beans (200 g)
and then soaking them in a bowl with
Water (1.9 L)
and
Salt (20 g)
. Soak the beans overnight (for about 12 hours).
Step 2
Drain soaking liquid from beans, add beans to a medium stockpot with plenty of water to cover them. Put in
Salt (6 g)
,
Garlic (1 clove)
,
Bay Leaves (2 pieces)
, and
Fresh Rosemary (2 sprigs)
.
Step 3
Bring beans to a simmer over medium heat, skim off any foam that accumulates on the surface, and then set heat to low. Simmer beans for about 2 hours, stirring occasionally until beans are soft. Make sure that the beans stay submerged the whole time.
Step 4
When beans are finished cooking, they should be soft and creamy on the inside. Drain beans from cooking water, and remove Garlic, Bay Leaf, and Rosemary.
Step 5
Allow beans to cool to room temperature.
Step 6
While the cattle beans cool, blanch your
French Beans (225 g)
, reserving about 1/2 cup of the fennel greens to be added to the salad.
Step 7
Mince
Garlic (1 clove)
and add to a small bowl with the
Lemon (1)
,
Olive Oil (120 mL)
,
Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
. Whisk dressing until well combined.
Step 8
Combine blanched French Beans, cooled cattle beans,
Cherry Tomatoes (225 g)
,
Fennel Bulb (1)
, and dressing to a bowl.
Step 9
Toss the salad until all of the ingredients are well coated in dressing - enjoy immediately or for best results, cover and allow salad to marinate in the fridge for a day or two.
