Haricot Bean Salad

Haricot Bean Salad is a delicious high protein dish which enhances the unique taste of haricot beans with crushed garlic. Serve as a side salad or a healthy lunch.

The most vivid memory I have of haricot beans goes back to my early school days when the headmistress held a weekly spelling contest and haricot was one of her favorite words to throw in. But she used the correct pronunciation of "haricoe" and not "haricot" and it always took a while to realize what the heck she was talking about. I still think the toughest three years of my life was fourth grade. Submitted by David McCarthy, Australia


  • 8 oz (225 gm) haricot beans
  • 1 bayleaf
  • 8 Tbsp olive oil or half olive, half vegetable oil
  • juice of 1 lemon
  • 8 oz (150 ml) water
  • 2 cloves garlic, crushed
  • 1 onion, peeled and sliced into thin rounds
  • 1 tsp sea salt
  • Freshly ground black pepper
  • 2 tsp tomato sauce (puree)
  • 2 sprigs thyme
  • Chopped parsley for garnish


Soak the beans for a few hours, then drain and rinse. Cook them in plenty of water until nearly tender; drain. (Avoid this by using canned haricot beans.)

Heat the oil in a good sized saucepan. Add the beans and cook them very gently for about 10 minutes.

Stir in garlic, sea salt, tomato puree, thyme, bayleaf and water. You can use some of the water in which the beans were cooked.

Simmer, without a lid, until the liquid has reduced to a thick, terracotta-colored sauce and the beans are tender.

Cool and add lemon juice and onion.

Season with more sea salt and freshly ground black pepper if necessary.

Chill and serve sprinkled with chopped parsley.


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