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Despite using local products, this salad feels exotic and boasts a wide range of flavours, including sweet, sour and salty. Gently fried tinned pears go beautifully with dried beans – both can often be found hidden away at the back of the kitchen cupboard, yet they take centre stage in this recipe. If you’re using fresh pears, they should be very ripe and sweet. Smoked tofu will go well with this salad and will keep it vegan. Alternatively, you can serve it with boiled sausage, bacon or ham.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Beans and potatoes
How it's done
Beans and potatoes
Cook the dried beans in boiling salted water for approx. 45 mins., drain. Mix the potatoes, oil and salt on a baking tray lined with baking paper.
Approx. 45 mins. in an oven preheated to 180°C (convection). Remove, mix with the beans, allow to cool slightly.
Heat the oil in a frying pan. Fry the onion for approx. 2 mins. Add the diced pear and cook for approx. 6 mins. Remove, allow to cool slightly.
Puree the mustard with all the other ingredients up to and including the parsley until smooth. Mix in the beans and potatoes as well as the pears and onions, season.
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