Nat’s Black Eyed Bean Salad

Serves: 4

A couple of years ago, we spent New Years up in Newcastle, about two and a half hours north of Sydney.

We really like Newcastle. We have some very good friends there, the restaurant and bar scene gets better every year and with an AirBNB with a good enough kitchen, the show can go on.

We did a Greek/Mediterranean cook off and Nat made this wonderful salad along-side a braised octopus. Incredibly fresh, a wonderful simplicity of flavour and healthy.

Definitely a keeper for any Greek lunch, and a salad Nat has served a few times since.

Ingredients

2 c dried black eyed beans
1 l chicken stock
1 celery stick, finely diced
1/2 red capsicum, finely diced
1 white onion, finely diced
Big handful of Italian parsley leaves, finely chopped
Salt and pepper
1 tbsp red wine vinegar
1 tsp extra virgin olive oil
Braised octopus optional

Method

  1. Soak the beans overnight.
  2. Heat the stock to a simmer in a large saucepan, add the beans and simmer for 45 minutes or until softened. Drain and set aside to cool.
  3. Combine with the remaining ingredients and serve.

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