Herbed White Bean and Olive Salad
This delicious and healthy salad works best if you use fresh herbs. The medley of flavours goes so delectably with meat or poultry dishes, or stands up equally well as the star of any supper table.
When sourcing your ingredients try to find organic chicken broth or even better yet, homemade. If you’re not able to “do the olive thing”, cubes of cucumber can replace them, but this will substantially change the taste of the recipe.
To help reduce the potential problems of olives rinse them first to remove any brine, and stick to black olives if you know you have a tendency to react to them. I like to top this dish with a bit of grated goats milk cheese or Parmesan.
Herbed White Bean and Olive Salad
2 ½ cups white beans (such as navy or cannelloni), drained and rinsed under cool water
1-3 cloves of minced fresh garlic (can be adjusted to taste or omitted if you prefer)
2 tbsp olive oil or canola oil
1/3 cup chicken broth
½ cup olives of choice (green or black, or a mix of both even) 2 tbsp fresh parsley
3 tbsp fresh basil
1 tsp fresh thyme or any herb you’d like
¼ tsp each freshly cracked sea salt and black pepper (optional)
In a non-stick frying pan or skillet, over medium-low heat combine the minced garlic and the olive oil; cook for two minutes, being careful to not let the garlic get too brown.
Next add the thyme (or herbs of choice) and raise the heat to medium; cook for another minute.
Add in the chicken stock and the olives; bring to a boil for about one minute, stirring often.
Add in the beans and cook over high heat until most of the liquid is absorbed, stir gently often to prevent the bens from clumping together.
Once almost all the liquid has been absorbed remove from the heat and toss with the basil, parsley and salt & pepper (if using). Serve warm or chilled.
This dish will keep for up to two days, covered in the fridge.
Serves 4 people