Beef and Bean Salad

This is a lovely Italian salad that can be served with other cooked meats such as chicken or lamb.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4

2 garlic cloves, peeled and crushed
A pinch of chilli flakes

Dried chilli flakes

Great for adding instant ‘hotness’ to sauces.

Or for adding spice to curries.
1 red onion
Extra virgin olive oil
Olive oil

Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
1 tablespoon balsamic vinegar
Balsamic vinegar

Perfect for salad dressings and italian dishes
- A teaspoon or two of balsamic vinegar can wake up the flavour in a bland soup, stew or sauce.
- A sprinkle of balsamic vinegar on fresh sliced strawberries or raspberries with a bit of sugar really brings out the flavour of the fruit.
- Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow the flavour, heat it.
Basil or oregano

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Pepper
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
400g leftover beef cut into strips

400g can cannellini Beans
Beans

Canned, dried or baked beans for the kids.
- Canned are most useful when in a hurry. Except for baked beans, once the can is open, tip the contents into a sieve or colander and run under the cold tap to rinse well.
- If you want to use dried beans in a recipe instead of canned ones, soak half the weight of canned beans in cold water overnight then cook in fresh boiling water until tender. Drain and use in a recipe.
- Beans can be served alone or mixed with other flavourings and foods. They are also great used to thicken soups and stews. They can be mixed with pasta or rice in soup for a hearty dish.
- Beans are a good substitute for meat in burgers as protein.
- Cold cooked beans are also excellent mixed with garlic dressing for a salad and served with cold meats or fish.

Instructions

Put the cannellini beans, garlic clove, chilli flakes and red onion into a baking dish.
Cover with foil and cook at 200°C (400°F) mark 6 for 25 minutes.
Remove and cool slightly. Drizzle over olive oil, a good slug of balsamic vinegar and sprinkle over a few basil or oregano sprigs, salt and pepper.
Slice the left over beef into slices and serve with the warm bean salad.

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