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Ingredients
Hearty Bean Salad with Pesto
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.
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 929 cal. | (44 %) | ||
| Protein | 42.18 g | (43 %) | ||
| Fat | 75.68 g | (65 %) | ||
| Carbohydrates | 21.25 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.29 g | (8 %) |