Serves: 2
Prep & Cooking: 1½ hours
Ingredients:
- 150g-200g podded fresh borlotti beans (pinto beans, red kidney beans)
- 100-150g tomatoes (cherry or round)
- a handful of mint (or parsley)
- 200-300g celeriac/potatoes
- 1 medium potato
From the cupboard and the fridge:
- 1 lemon
- 8 tablespoons olive oil
- balsamic vinegar for drizzling
- salt to taste
- 1 teaspoon tahini
- 1-2 cloves garlic
Method:
- Boil the beans for about an hour. Drain, season with salt and set aside.
- For the mash, steam the celeriac and potato. Blend the veg with 4 tablespoons olive oil, tahini, salt, juice from the lemon, garlic and a dash of the remaining water from the steamed beans. (You can also substitute the potato for more celeriac if you prefer.)
- Preheat a pan with the rest of the olive oil and fry the chopped tomatoes for a minute or so. When they are ready drizzle with balsamic vinegar.
- To serve, make a little well in the mash and place the beans in the middle. Top with the fried tomatoes and the olive oil and vinegar from the pan. Sprinkle with fresh mint or parsley.
Recipe and image by Pavlina.