Pulses are much underutilised but are such a great vehicle for flavour. This warm black eyed bean salad could be done with an alternative bean (butter beans or canalenni perhaps).
The fish is simply seasoned and grilled as the natural flavour is not required to be messed with - there is enough in the beans.
Ingredients
one small tin of black eyed beans
3 spring onions
2 tablespoons of olive oil
juice of half a lemon
sprig of fresh thyme
half a glass of white wine
6 french beans
6 cherry tomatoes
12 black olives
dressing made from 1 tablespoon olive oil, 2 teaspoons red wine vinegar a teaspoon of pesto.
Good handfull of fresh parsley
Method
drain and rinse the tin of black eyed beans. Place in a saucepan with the lemon juice and olive oil. Add the spring onions (finely chopped)and the thyme. Let this come p to a simmer and reduce the heat.
On the side chop the cherry tomatoes in half and mix in the black olives and the dressing.
Add the wine to the pan and then the french beans, slowly bring the pan back up to the simmer and add the tomatoes, olives and dressing mix.
Slowly bring back up to the simmer and just before serving add the chopped parsley.
Serve with a grilled trout - simply trim the tail, head and fins then season with sea salt and grill until cooked through.
