Hearty Bean Salad

Ingredients

• 30 g pine nuts
• 50 g basil
• 1 Garlic clove
• Sea salt
• 40 g freshly grated parmesan (or pecorino)
• 75 ml olive oil
• 150 g thick white beans (dried)
• 200 g Green beans
• 150 g thick beans (pintos)
• Salt
• 400 g chorizo
• 2 tbsp olive oil
• Pepper
• 70 g Parmesan

Instructions

1. 1.

   Soak the thick white beans overnight in plenty of cold, unsalted water. Drain the next day and cook them in fresh water for about 45 minutes until just tender. Drain and let cool.

2. 2.

   Roast the pine nuts slowly in a dry pan without fat. Remove and cool. Rinse the basil, shake dry, and pick off the leaves.

3. 3.

   Peel the garlic and crush it with the pine nuts and a pinch of salt in a mortar. Add the basil and parmesan and mash. Gradually pour in the oil until a smooth pesto forms. Season with salt to taste.

4. 4.

   Wash, trim, and halve the green beans diagonally. Blanch them together with the white beans in salted water for about 8 minutes. Shock in cold water and drain well. Slice the chorizo and brown it in 1 tbsp olive oil in a pan. Combine all beans in a bowl, fold in the chorizo, season with salt and pepper, drizzle with remaining olive oil.

5. 5.

   Serve the bean salad on plates, top with a dollop of homemade pesto and shave parmesan over it. Offer flatbread on the side and serve extra pesto in a small bowl.