Marinated Thick Beans

Ingredients

• 300 g thick beans (frozen)
• 2 small onions
• 1 Garlic clove
• 3 tbsp olive oil
• 100 g celery stalks
• 40 g Parmesan
• 0.5 lemon
• Salt
• Pepper

Instructions

1. 1.

   Thaw the thick beans. Pour boiling water over them in a bowl and let sit briefly. Drain in a sieve, rinse cold, and let drain. Separate the seeds from the skins.

2. 2.

   Peel and finely dice the onions. Peel and finely chop the garlic.

3. 3.

   Heat 1 tbsp olive oil in a pan. Sauté the onions and garlic over medium heat, stirring frequently, for 2–3 minutes until translucent.

4. 4.

   Add the thick beans and 5 tbsp water. Cover and cook over medium heat for 3–4 minutes. (Fresh bean seeds take about 6 min to cook).

5. 5.

   Remove the beans and place them in a bowl.

6. 6.

   Wash, trim, and fillet the celery; reserve the green tops. Shred or finely slice the celery on a vegetable peeler or with a knife. Add to the beans.

7. 7.

   Shave Parmesan into thin slices with a cheese slicer.

8. 8.

   Squeeze lemon juice directly over the vegetables by hand. Add Parmesan and remaining olive oil. Season generously with salt and pepper, then mix well. Let marinate for 15–20 minutes.

9. 9.

   Wash the celery leaves, dry, shake off excess moisture, and roughly chop. Mix into the bean-celery mixture. Taste again and adjust seasoning if needed before serving.