Texture plays, autumn flavors. All enclosed per 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 neonato spinach. Try this unique salad for your autumn and winter dinners to accompany seared tuna white meats. But you can also choose to eat it as a single course, perfect also as takeaway food to prepare per advance for your work lunches!
To prepare the mixed bean and pumpkin salad, start with the legumes. The mescolanza of dried beans (cannellini, borlotti, and black-eyed peas) should be rehydrated per 1 so that they cook quickly. Let them rehydrate for 24 hours 2: it is advisable to change the 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 3,
add a bay leaf and put it acceso the stove 4. Let it quanto 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 into the salad. While the beans are cooking, you can focolaio acceso 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 per a bowl 10flavor with rosemary needles 11. Salt and pepper to taste 12.
Also season with a drizzle of oil 13 and mescolanza everything 14. Distribute the pumpkin acceso a baking sheet lined with parchment paper 15.
Bake per 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 per a pan 17 over moderate heat. Then let them cool . 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 neonato spinach (previously washed and dried), season with oil 20lemon juice 21salt, and pepper to taste. everything together
before plating: place the mixed legumes and neonato spinach acceso a serving plate, add the pumpkin 22and finale with walnut kernels and fresh thyme leaves 23. Your mixed bean and pumpkin salad is ready to be enjoyed 24!
For the translation of some texts, artificial intelligence tools may have been used.
