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Home > Recipes > Beans topped with herb crumb

Beans topped with herb crumb

Simon Gault

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Beans topped with herb crumb

Photo by Vanessa Lewis

No ratings yet

Serve these beans with my lamb rump with Mocroccan dukkah.

For the beans with herb crumb topping

250 g Beans
1 Tbsp Capers, salted, soaked in water, drained and finely diced
1 Shallot, very finely chopped
2 Tbsp Fresh italian parsley, finely chopped
1 Tbsp Dill, finely chopped
1 Lime, juiced
1 Tbsp Cider vinegar
1 Tbsp Dijon mustard
½ cup Garlic crouton crumbs, recipe below
2 Eggs, boiled, crumbled

For the garlic croutons

¼ cup Garlic-infused olive oil
6 slices Ciabatta bread
1 Tbsp Herb salt

Directions

  1. Preheat grill to 180C.
  2. Blanch the beans in boiling water, drain and plunge in ice water. Place in an ovenproof dish.
  3. In a bowl combine capers, shallot, parsley, dill, lime juice, cider vinegar and mustard, season with salt flakes and pepper. Mix together well and pour over the beans.
  4. Blend the croutons into a rough crumb, sprinkle over along with the eggs.
  5. Grill till golden.
  6. For the garlic croutons: Preheat oven to 180C
  7. Drizzle garlic oil over bread slices then sprinkle with herb salt and roast on oven trays for 10 minutes, or until just starting to go golden.
  8. Remove and cool. Store leftovers in an airtight container.
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http://www.bite.co.nz/recipe/16658/Beans-topped-with-herb-crumb/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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