This is a healthy food recipe serving 2, and is ready in 10 minutes or so.
- 1.5 cups of cooked black beans, from tin or prepared from scratch (preparation method detailed below)
- 1 kohlrabi, peeled and diced
- 1 stalk of celery, chopped
- 2 spring onions, chopped
- Juice of half a lemon
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of fresh ginger root, peeled and finely chopped
In a serving bowl, put the black beans, kohlrabi, celery and spring onions.
In a small bowl, whisk together the lemon juice and olive oil until smooth. Add the ginger. Season with salt to taste.
Add the oil mixture to the serving bowl, and toss well. And eat!
Preparation of the black beans from scratch
1 cup of dried black beans = 3 cups of cooked black beans
Spread the beans on a plate and remove any small stones.
Rinse the beans in fresh water several times. Place them in a large bowl and cover with several centimetres of cold water. Cover the bowl with a clean tea towel. Let the beans soak a minimum of 4 hours or overnight.
Drain and rinse. Transfer to a cooking pot (I use a heavy pot), cover with 7-8 centimetres of fresh cold water. I add one or two bay leaves. Bring to a boil, reduce the heat, and simmer until the beans are soft – the cooking time varies with the age of the beans, about 2 to 3 hours. Add salt, and cook for another 15 minutes. Drain.