Mixed Bean and Pumpkin Salad

Name: Mixed Bean and Pumpkin Salad
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 4
Ingredients: Beans mixed dry (cannellini, borlotti, black-eyed peas) 8.8 oz; Walnut kernels ¼ cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Bay leaves 1 leaf; Thyme 2 sprigs; Delica pumpkin to clean 1.5 lbs; Shallot to clean 2.8 oz; Fine salt to taste; Black pepper to taste; Rosemary 1 sprig; Spinach 1 ¼ cup; Lemon juice ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

395

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 395
Carbohydrates g 40.2
of which sugars g 8.4
Protein g 18.9
Fats g 17.6
of which saturated fat g 2.22
Fiber g 13.1
Sodium mg 313

Difficulty: Easy
Prep time: 40 min
Cook time: 2 h
Serving: 4 persone
Cost: Low

PRESENTATION

Texture plays, autumn flavors. All enclosed in a rich and substantial side dish: mixed bean and pumpkin salad. A full of goodness with the qualities of cannellini beans, borlotti beans, and black-eyed peas combined with oven-cooked pumpkin pulp and the freshness of baby spinach. Try this unique salad for your autumn and winter dinners to accompany seared tuna or white meats. But you can also choose to eat it as a single course, perfect also as takeaway food to prepare in advance for your work lunches!

INGREDIENTS

395

Calories per serving

Beans 8.8 oz (250 g) - mixed dry (cannellini, borlotti, black-eyed peas)

Walnut kernels ¼ cup (50 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Bay leaves 1 leaf

Thyme 2 sprigs

for the pumpkin: Delica pumpkin 1.5 lbs (700 g) - to clean; Shallot 2.8 oz (80 g) - to clean; Fine salt to taste; Black pepper to taste; Rosemary 1 sprig

for the baby spinach: Spinach 1 ¼ cup (35 g); Lemon juice ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Mixed Bean and Pumpkin Salad

To prepare the mixed bean and pumpkin salad, start with the legumes. The mix of dried beans (cannellini, borlotti, and black-eyed peas) should be rehydrated in water 1 so that they cook quickly. Let them rehydrate for 24 hours 2: it is advisable to change the water after the first 12 hours to remove impurities that will surface. After the time has passed, rinse the beans and pour them into a pot with plenty of cold water 3,

add a bay leaf and put it on the stove 4. Let it come to a boil, then let it simmer for a couple of hours, checking from time to time to ensure they are the desired consistency. The important thing is that the beans, once cooked, remain a bit crunchy, perfect for mixing into the salad. While the beans are cooking, you can focus on the pumpkin: remove the internal seeds 5 and peel it 6.

First cut the pulp into thick slices 7 and then into cubes of about 3/4 inch 8. You should obtain about 21 oz of pulp. Clean the shallot and cut it into not too thin slices 9.

Combine them with the pumpkin in a bowl 10, flavor with rosemary needles 11. Salt and pepper to taste 12.

Also season with a drizzle of oil 13 and mix everything 14. Distribute the pumpkin on a baking sheet lined with parchment paper 15.

Bake in a preheated static oven at 430°F for about 30 minutes. Once ready, remove the pumpkin and shallots from the oven and let them cool completely 16. Briefly toast the walnut kernels in a pan 17 over moderate heat. Then let them cool down. Meanwhile, the beans will be cooked; remove the bay leaf 18

and drain the legumes 19. Let them cool completely. Once cold, you can add the fresh baby spinach (previously washed and dried), season with oil 20, lemon juice 21, salt, and pepper to taste. Mix everything together

before plating: place the mixed legumes and baby spinach on a serving plate, add the pumpkin 22, and finish with walnut kernels and fresh thyme leaves 23. Your mixed bean and pumpkin salad is ready to be enjoyed 24!

Storage

Once your mixed bean and pumpkin salad is composed, it is recommended to eat it immediately to avoid the ingredients wilting.

The beans can be cooked in advance and stored for 1-2 days in the refrigerator.

Tip

If you have a pressure cooker, you can use it to halve the cooking time of the beans, being careful not to let them become mushy. The mixed bean and pumpkin salad can be enriched by adding cubes of aged cheese or, if you prefer something fresh and light, cottage cheese or caciotta. Finally, for an extra touch of flavor and fragrance, decorate it with rings of fresh chili pepper, deprived of seeds and filaments.

For the translation of some texts, artificial intelligence tools may have been used.