Herbed Mixed Bean Salad with Peppers Recipe

Name: Herbed Mixed Bean Salad with Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried speckled beans (3/4 pound), such as borlotti, soaked overnight; 1/2 cup dried black beans (4 ounces), soaked separately overnight; 2 quarts chicken stock or canned low-sodium chicken broth; Salt; 2 1/2 pounds fava beans, shelled (about 1 1/4 cups); 1/2 cup extra-virgin olive oil; 2 red bell peppers, cut into 1/4-inch dice; 1 green bell pepper, cut into 1/4-inch dice; 1 yellow bell pepper, cut into 1/4-inch dice 1 medium onion, minced; 1 medium onion, minced; 1/2 cup coarsely chopped cilantro; 1/4 cup coarsely chopped chervil; 1/4 cup coarsely chopped tarragon; 4 teaspoons red wine vinegar; 1 teaspoon Dijon mustard; Freshly ground black pepper

Servings: persons

1 1/2 cups dried speckled beans (3/4 pound), such as borlotti, soaked overnight
1/2 cup dried black beans (4 ounces), soaked separately overnight
2 quarts chicken stock or canned low-sodium chicken broth
Salt
2 1/2 pounds fava beans, shelled (about 1 1/4 cups)
1/2 cup extra-virgin olive oil
2 red bell peppers, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 yellow bell pepper, cut into 1/4-inch dice 1 medium onion, minced
1 medium onion, minced
1/2 cup coarsely chopped cilantro
1/4 cup coarsely chopped chervil
1/4 cup coarsely chopped tarragon
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper

1
Drain the beans that have been soaking overnight.
2
In a medium saucepan, bring 5 cups of chicken stock, 2 1/2 cups of water and the speckled beans to a simmer over moderate heat.
3
In another saucepan, bring the remaining 3 cups of stock, 1 cup of water and the black beans to a simmer over moderate heat.
4
Cook the beans until tender, adding water when needed to keep the level of the liquid 1/2 inch above the beans.
5
The speckled beans will take about 2 1/2 hours and the black beans about 1 hour.
6
Season with salt.
7
Drain the beans and put them in a large bowl.
8
While the dried beans are cooking, blanch the shelled fava beans in boiling salted water for 1 minute.
9
Lift them from the boiling water with a slotted spoon, chill them in ice water and drain.
10
Pinch the favas out of their skins.
11
Return them to the boiling water and cook until just tender, about 4 minutes.
12
Drain the favas and add them to the beans in the bowl.
13
In a medium skillet, heat 2 tablespoons of the olive oil.
14
Add the bell peppers and cook over moderate heat until beginning to soften, 3 to 4 minutes.
15
Add the peppers to the beans in the bowl.
16
Add the onion, cilantro, chervil and tarragon to the beans.
17
Whisk the remaining 6 tablespoons of olive oil with the vinegar and mustard; season with salt and pepper.
18
Toss the bean salad with the dressing and refrigerate until chilled.
19
Check the seasoning before serving.

898

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups dried speckled beans (3/4 pound), such as borlotti, soaked overnight, 1/2 cup dried black beans (4 ounces), soaked separately overnight, 2 quarts chicken stock or canned low-sodium chicken broth, Salt, and more.

Yes, Herbed Mixed Bean Salad with Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herbed Mixed Bean Salad with Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions