Bean Recipes – Warm Bean and Potato Salad!


Bean recipes are what I look for these days when I open a new food magazine or recipe book. “Why?” would you ask and would say, “because we are eating more and more beans in this house and less and less red meat!”
Studies have shown that eating more beans, could lower your cholesterol significantly and since my hubby has a slight cholesterol problem, we can still fix it by eating right instead of using medication.
Beans contain at least 20% protein and are high in carbohydrates which provides long lasting energy. Beans are high in fiber, low in fat and more importantly it has high levels of Vit B and Iron which is necessary for energy and assisting the body to make red blood cells which carries oxygen through out the body. In other words we need this vitamin for healthy nerves and blood cells …….and That my dear friends is why I need more and more bean recipes.

I use a lot of canned beans, simply because I don’t have the time to watch over  pot of cooking beans for hours. I have a whole variety of canned beans in my pantry and it is the easiest thing to add a tin of beans to a recipe and thus adding a lot of healthy stuff to a meal, without much effort. So next time you go to the grocery store, stock up on cans of cannelini beans, kidney beans, barlotti beans, white beans etc. It will inspire you to invent new bean recipes , just like a can of cannelli beans inspired me to make this warm bean and potato salad to serve with my fish the other night.
Cannellini beans are kidney-shaped with squarish ends. They  are from Italy and are creamy white in colour. When cooked, they have a fluffy texture and a slightly nutty, mild flavor.

Warm Bean and Potato Salad – 4 servings
8 new potatoes – washed
a few threads of saffron
1 red onion
1 tin of cannellini beans – drained and washed in a sieve
olive oil
red wine vinegar
1 chili
juice and zest of a lemon
Place potatoes and saffron in a pot with cold water and bring to the boil. Boil the potatoes until cooked, but not mushy. Drain, cut in halves and keep aside. Heat some olive oil in a skillet and add the potatoes and brown ever so slightly. Add the beans and chopped chili and toss in the pan, to coat with the love oil. Add the lemon zest and juice and toss some more. Slice the red onion in at the very end and serve with chopped mint and some more olive oil and a squirt of red wine vinegar. Season to taste. Serve hot of luke warm ….the flavor is just better!