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Ingredients
Ligurian Potato Salad with White Beans
- Ingredients
- 100 grams dried white Beans
- 4 garlic cloves
- 2 bay leaves
- 800 grams waxy potatoes
- 50 grams sun-dried Tomatoes (in oil)
- 1 bunch Basil
- 50 grams black Olives
- 5 Tbsps White vinegar
- 4 Tbsps olive oil
- 3 Tbsps Basil pesto
- salt
- freshly ground peppers
Soak beans overnight in cold water.
Peel the garlic. Boil the beans with 2 cloves of garlic and 1 bay leaf in 1/2 liter (approximately 2 cups) of fresh water for about 45 minutes. Reserve 1/2 cup of the cooking water and drain the rest. Remove garlic cloves and bay leaf.
Scrub potatoes and cook together with the remaining garlic cloves and the second bay leaf in boiling salted water until tender, about 25 minutes. Drain, rinse, peel and cut into slices.
Drain the dried tomatoes and cut into strips. Rinse the basil, shake dry and finely chop the leaves.
Mix vinegar, pesto and olive oil with the reserved bean cooking water and season with salt and pepper. Add beans, potatoes, tomatoes, olives and basil and mix everything well. Let the salad stand for about 2 hours. Season again before serving.
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |