It’s not quite there yet, but we can almost have dinner outside! Therefore, we thought it was a perfect timing for a delicious spring recipe: we immediately thought of the comforting ‘Three Bean Casserole’, a well known recipe amongst Feather Down Farms. Delicious as a vegetarian maincourse or as a side dish for meat or fish during a nice summer barbecue. What do you need? For 4 to 6 people:
Three Bean dish
– 250 grams of white beans
– 250 grams of black beans
– 250 grams of brown beans
– 5 leeks
– 5 onions
– 1 handful of winter savory* (fresh if it’s available and otherwise a spoonful of dried savory)
– 4 cloves of garlic
– 1 fresh red chili
– chopped gherkins
– pickled onions
– sour cream
– salt to taste
Soak the beans in plenty of water for about 8 to 12 hours. Disregard soaking liquid and cook the beans in plenty of water for 60 to 90 minutes, or until cooked.
Cut the leek (first wash the sand out!) and onions into very thin slices. Chop the red chili and garlic. Bake in a large saucepan until translucent. Add the cooked beans and winter savory, toss to combine. Serve the bean casserole with sour cream, chopped gherkins and pickled onions.
*Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme. It is native to North Africa, southern and southeastern Europe, the Middle East, and Central Asia. In cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing.
* Optional: Use canned beans if you have limited time. You can also vary with (vegetarian) minced meat, rice or for example some sliced avocado as an extra topping.. Yum!