Hearty Bean Salad with Pesto

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Hearty Bean Salad with Pesto
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
929
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie929 cal.(44 %)
Protein42.18 g(43 %)
Fat75.68 g(65 %)
Carbohydrates21.25 g(14 %)
Sugar added0 g(0 %)
Roughage2.29 g(8 %)
Vitamin A137.64 mg(17,205 %)
Vitamin D1.64 μg(8 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.71 mg(71 %)
Vitamin B₂0.44 mg(40 %)
Niacin12.75 mg(106 %)
Vitamin B₆0.6 mg(43 %)
Folate48.45 μg(16 %)
Pantothenic acid1.31 mg(22 %)
Vitamin B₁₂2.33 μg(78 %)
Vitamin C15.67 mg(16 %)
Potassium556.93 mg(14 %)
Calcium392.26 mg(39 %)
Magnesium52.54 mg(18 %)
Iron4.55 mg(30 %)
Zinc4.49 mg(56 %)
Saturated fatty acids22.74 g
Cholesterol106.7 mg

Ingredients

for
4
For the pesto
30 grams Pine nuts
50 grams Basil
1 garlic clove
Sea salt
40 grams finely grated Parmesan (or Pecorino)
75 milliliters olive oil
For the salad
150 grams dried white Beans
200 grams green Beans
150 grams Broad bean
salt
400 grams Chorizo
2 Tbsps olive oil
peppers
70 grams Parmesan
How healthy are the main ingredients?
ParmesanBasilParmesanPine nutsolive oilgarlic clove

Preparation steps

1.

Soak the white beans soak overnight in plenty of cold, unsalted water. The next day, drain and cook for about 45 minutes in fresh water, until tender with a slight bite. Rinse and drain well. 

2.

For the pesto: Toast the pine nuts in a dry skillet until golden brown and fragrant. Remove from heat and let cool. Rinse the basil, pat dry and remove the leaves.  

3.

Peel the garlic and grind in a mortar with the pine nuts and a pinch of salt. Add the basil and parmesan and continue grinding. Slowly drizzle the olive oil in and mix until thick and slightly chunky. Season with salt.  

4.

Rinse the green beans, cut in half diagonally and blanch with the fava beans in boiling salted water for about 8 minutes. Drain and rinse under cold water. Cut the chorizo into slices and sauté in 1 tablespoon of olive oil until browned. Combine the beans and chorizo in a large bowl and mix well. Drizzle with olive oil and season with salt and pepper. Plate the beans, spoon a bit of pesto on top, garnish with parmesan and serve with pita bread. 

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