Best Styrian Bean Salad Recipes

STYRIAN "GIGANTES" (SCARLET RUNNER BEAN CASSEROLE)

Styrian

This is a styrian version (Styria, Province of Austria) of a hearty, simple and vegan Greek Bean dish, that tastes heavenly and uses "Käferbohnen" (Scarlet runner beans) instead of white giant beans. If you can't get hold of Scarlet Runner Beans use giant beans instead. The original recipe calls for about 200ml olive oil, i cut that lavish amount in half, and still find it's enough oil left :). Prep.time comes without beansoaking time!

Provided by Eismeer

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

300 g scarlet runner beans (dry or 400g canned)
100 ml olive oil
1 onion (white, large)
3 garlic cloves (minced)
4 tomatoes (fresh or 1 large can tomatoes without juice)
salt and pepper

Steps:

If using dried beans, soak them overnight and cook according to package instructions (usually for 90min.).
Cut onion in about 0,5cm pieces, mince garlic, peel and seed tomatoes (put in boiling water for about 30sec.) and chop into bite size pieces.
Heat olive oil and add onion and garlic. Let fry until translucent.
Add beans and tomatoes. Stir.
Salt and pepper to taste.
Transfer to baking dish and let bake for about 20-25 minute at 175°C (until the beans go lightly crispy).
Enjoy with white bread, such as baguette, ciabatta or pita. The oil onion mixture tastes heavenly when dipped into.

STYRIAN BEAN SALAD

Styrian Bean Salad image

Provided by Molly O'Neill

Categories one pot, salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound navy beans
2 sprigs fresh thyme
2 bay leaves
1 small onion, diced
2 carrots, diced
2 ribs celery, diced
1 teaspoon salt, plus more to taste
1/2 teaspoon coarsely ground black pepper, plus more to taste
2 cloves garlic, minced
3 tablespoons minced parsley
1 teaspoon capers, rinsed and drained
5 tablespoons roasted pumpkinseed oil
3 tablespoons cider vinegar
1/2 pound smoked chicken or duck, cut into 1/4-inch cubes

Steps:

Cover beans with cold water, soak overnight, then drain. Place beans, thyme, bay leaves, onion, carrots and celery in a large pot, and barely cover with cold water. Add the salt and black pepper, and simmer until the beans are tender, about 40 minutes.
Meanwhile, combine the garlic, parsley, capers, pumpkinseed oil and vinegar in a large bowl. Season to taste with salt and black pepper.
When the beans are done, drain them, remove the thyme and bay leaves and toss the warm beans with the dressing and the cubed meat. Serve at room temperature.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 15 grams, Carbohydrate 50 grams, Fat 19 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 5 grams, TransFat 0 grams