BEAN INGREDIENTS:
250g Tio João Black Beans
1 bay leaf
½ iceberg lettuce
1 red onion, thinly sliced
100g of cherry tomatoes, halved
1 cucumber, diced
2 oranges, peeled and seeded, in wedges
½ cup of chives (chopped)
½ cup of parsley (chopped)
1 teaspoon of chili pepper (minced)
CROUTON INGREDIENTS:
4 flatbreads
2 tablespoons of butter
SAUCE INGREDIENTS
Juice of 1 orange
Juice of ½ lemon
2 tablespoons of mustard
1 dessert spoon of olive oil
Salt to taste
HOW TO PREPARE THE BEANS:
Place the beans in a sieve and wash with running water. Bring the beans to a bowl, cover with water. Close the bowl and let the beans soak for 2 hours. Change the water twice during this period. Drain the beans and discard the soaking water. Bring the beans to a pressure cooker, cover with water and place the bay leaf. Close the cooker, take into the heat, at a high setting and when the pressure starts, lower the heat and cook for 20 minutes. Remove from heat, let the pressure release and carefully open the cooker. Drain and discard the water and bay leaf.
Place the cooked beans in a bowl and season with salt and a drizzle of olive oil. Let it cool.
After the beans have cooled, in a salad bowl mix: the beans, torn lettuce leaves, onion, tomatoes, cucumber, orange wedges, chives, parsley and pepper.
HOW TO PREPARE THE CROUTONS:
Cut the bread into triangles. In a frying pan, heat the butter and brown the bread.
HOW TO PREPARE THE SAUCE:
In a small jar, place: the orange juice, the lemon juice, the mustard, the salt and the oil. Close the jar tightly and shake until all the ingredients are mixed and slightly thickened. Season the salad and serve immediately.
TIP: Soaking the beans improves the absorption of vitamins and minerals.
