Mediterranean Jack Bean
Nothing cooler than seeing your old and familiar ingredients getting a new and fresh revamped look.
While beans are the go-to in vegan cuisine, we don’t need to eat it always in the same fashion. This time I’ll show you a recipe with jack beans in an original stab.
A savory, refreshing and juicy salad. A delight I learned on my wanderings around the Mediterranean between cherry trees in Calabria and an organic garden in Naples.
250 jack beans (that giant white beans)
½ cup balsamic vinegar
Salt and freshly ground pepper
Step by step:
Go google what jack beans are, I’ll wait for you. Yes, they are huge and full of protein.
Soak the jack beans overnight in water. Drain and cook them with fresh water until al dente. I strongly suggest a pressure pan for this step.
Drain the cooked beans and let them cool down in room temperature. Add them to a big bowl together with the vinegar, the dry spices, salt and pepper (to your taste). Shred the leaves of basil with your hands on top of the mix.
Mix it all carefully not to smash the beans and serve in room temperature.