" EMPEDRAT" Vegetalbe Bean Medley
- Delicately mix all the ingredients in portions as indicated by the recipe. Season with the vinaigrette and serve.
- OPTIONAL: pour over the cod fillets, or the king prawns with olive oil. Store in the refrigerator. Enjoy at home, at picnic, on the beach, in the mountains or in your tupperware for work.
PARA 4 PERSONAS:
- 250 g Ganxet beans ( Catalan origin white beans or similar) ( well cooked, well drained).
- 250 g Sastre beans ( Catalan origin or similar) ( well cooked, well drained)
- 250 g chickpeas ( well cooked, well drained)
- 200 g ripe tomato (1x1 cm pulp)
- 200 g tender onion (minced to 0.5 cm)
- 100 g green pepper ( chopped 0.5 cm)
- 100 g red pepper ( chopped 0.5 cm)
- 100 g yellow pepper ( chopped 0.5 cm)
- 150 g Sevillan green olives ( without pit and cut 1/3)
- 150 g of black olives of Aragon ( without pit and cut 1/3)
- 125 g extra virgin olive oil
- 20 stems of chives chopped 1cm
- 20 small parsley leaves, chopped
- 40 g of Sherry vinegar
- 1 tablespoon of Pommery Meaux mustard ( grated)