Haricot Bean and Sweet Pepper Salad with Anchovy Cream

Name: Haricot Bean and Sweet Pepper Salad with Anchovy Cream
Cuisine: United Kingdom
Ingredients: 3 tbsp olive oil; 1 yellow pepper; 2–3 sprigs fresh thyme, or ½ tsp dried; 1 large clove of garlic, crushed; 3 shallots, finely chopped; 250 g haricot beans, soaked overnight and drained; 1 small stick of celery; freshly ground black pepper flat-leaf parsley (optional); 10 anchovy fillets; 150 ml double cream; 1 bay leaf; 1 red pepper; 1 small carrot

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is a substantial and colourful salad to eat as a first course or to accompany some grilled fish. Not for people on a diet (unless it’s all you eat all day).

Ingredients

250 g haricot beans, soaked overnight and drained
1 large clove of garlic, crushed
1

Europe
United Kingdom
Salad
Pescatarian
Spicy
London
Gluten-free

Method

Put the beans in a saucepan with the garlic, bay leaf, carrot, celery and thyme, and pour on enough water to cover with 3cm over. Boil for 10 minutes, skimming if necessary. Turn down the heat and simmer gently for an hour or so, until the beans are cooked but still al dente, topping up the water if you need to. Drain well, keeping the liquid for a soup base, and remove the bay leaf, garlic, th