Beans are a versatile and nutrient-rich ingredient, and our recipe turns into a true feast. We start by choosing the right beans, preferably white beans or kidney beans, which will add a creamy texture to the dish. We wash the beans under a stream of cold water, ensuring that we remove any impurities. Then, we put them to boil in a pot with cold water, adding a teaspoon of salt to enhance the flavor.
We boil the beans over medium heat, being careful not to overcook them, so they remain whole and firm. After about 30-40 minutes, we check the consistency, and when the beans become tender but do not crush, we remove them from the heat. We let them cool in a colander, allowing them to drain well of water. This step is essential to ensure that the dish will not be watery.
In the meantime, we take care of the mayonnaise. We can choose to use store-bought mayonnaise or make it at home. If we opt for the homemade version, we will need one egg, oil, a teaspoon of mustard, lemon juice, and salt. In a deep bowl, we put the egg and mustard, start mixing with a mixer on low speed, gradually adding the oil until we achieve a thick and creamy emulsion. Finally, we add the lemon juice and salt to taste.
After the beans have completely cooled and drained well, we chop them finely, being careful not to crush them too much. Similarly, we chop an onion, which will add an extra flavor and a pleasant contrast of textures. We mix the chopped beans with the onion and the previously prepared mayonnaise, ensuring that all ingredients are well incorporated. Finally, we taste the mixture and add extra salt if necessary to achieve the perfect balance of flavors.
We serve the dish on a beautiful platter, decorated with fresh parsley or dill leaves, giving it a touch of freshness. This dish can be enjoyed both as an appetizer and as a side dish alongside grilled meats or vegetables. It is a simple recipe but full of flavor, perfect for any occasion. Enjoy your meal!
We boil the beans over medium heat, being careful not to overcook them, so they remain whole and firm. After about 30-40 minutes, we check the consistency, and when the beans become tender but do not crush, we remove them from the heat. We let them cool in a colander, allowing them to drain well of water. This step is essential to ensure that the dish will not be watery.
In the meantime, we take care of the mayonnaise. We can choose to use store-bought mayonnaise or make it at home. If we opt for the homemade version, we will need one egg, oil, a teaspoon of mustard, lemon juice, and salt. In a deep bowl, we put the egg and mustard, start mixing with a mixer on low speed, gradually adding the oil until we achieve a thick and creamy emulsion. Finally, we add the lemon juice and salt to taste.
After the beans have completely cooled and drained well, we chop them finely, being careful not to crush them too much. Similarly, we chop an onion, which will add an extra flavor and a pleasant contrast of textures. We mix the chopped beans with the onion and the previously prepared mayonnaise, ensuring that all ingredients are well incorporated. Finally, we taste the mixture and add extra salt if necessary to achieve the perfect balance of flavors.
We serve the dish on a beautiful platter, decorated with fresh parsley or dill leaves, giving it a touch of freshness. This dish can be enjoyed both as an appetizer and as a side dish alongside grilled meats or vegetables. It is a simple recipe but full of flavor, perfect for any occasion. Enjoy your meal!
Ingredients
green beans onion mayonnaise salt