14 August 2011

Warm Bean and Potato Salad

Spanish cuisine by its simplistic nature lends itself to a whole variety of dishes, tapas bars at this time of year during the holidays and tourist season are competing for business and during August the tapas do tend to get better (at least in our local village they do!)

Tapas bars are also a great source of inspiration for recipe ideas and in the name of a little bit of 'research' it does sometimes pay to have a few cold beers to discover what tapas turn up with them, always different every time this is half the fun of tapas as it is a mystery what food you will end up with next, the sense of anticipation... Bar hopping with friends can result in a large bowl of something being placed in the middle of the table, usually accompanied with bread and the required number of forks so everyone can dig in (Spanish meatballs are a classic example of this). Terracotta cazuelas are normally used as they keep the food hot and are also good for serving all sorts of other dishes including a warm bean and potato salad...


3-4 Potatoes
300g Green beans
1 medium onion
olive oil

How to Cook:

1. Peel the potatoes and chop into bite sized pieces, rinse in cold water.
2. Peel and roughly chop the onion into big chunks. 
3. Top and tail the beans and cut into lengths of about 4cms.
4. Place the onions, potatoes and beans into a large saucepan of salted water.  Bring to the boil and then lower the heat and cook gently for 15 minutes until the vegetables are tender.
5. Drain and place into a large serving bowl, season with salt and pepper and generously drizzle with olive oil.  Stir gently to evenly coat the vegetables and serve.

You can also add a hard boiled egg and tomato roughly chopped

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