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Nostalgic Bean Salad

This dense bean salad features soft cooked beans coated in a tangy, smoky dressing. It combines hearty textures with vibrant flavors, resulting in a dish with tender beans and a rich, flavorful coating that clings to each bite, showcasing a rustic, comforting appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Old World
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups dried kidney beans soaked overnight
  • 1 cup dried chickpeas soaked overnight
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 small red onion finely chopped

Equipment

  • Large pot
  • Mixing bowl
  • Spoon
  • Small skillet

Method
 

  1. Drain the soaked beans and rinse them well with cold water.
  2. Place the beans in a large pot, cover with water, and bring to a boil over medium-high heat.
  3. Reduce the heat to low and simmer until the beans are tender, about 30 minutes. Drain and let them cool slightly.
  4. Meanwhile, toast the ground cumin and smoked paprika in a small dry skillet over medium heat until fragrant, about 1 minute.
  5. In a mixing bowl, whisk together the minced garlic, toasted spices, olive oil, red wine vinegar, salt, and black pepper to create the dressing.
  6. Add the cooked beans and finely chopped red onion to the bowl, then gently toss to coat thoroughly with the dressing.
  7. Let the salad sit for at least 10 minutes to allow flavors to meld, occasionally tossing gently.
  8. Transfer the bean salad to a serving dish, and serve it at room temperature or chilled, enjoying the tender beans coated in the smoky, tangy dressing.