Haricot Bean and Sweet Pepper Salad with Anchovy Cream

Preparation info
    • Difficulty


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).


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


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