Broad And Black Beans In Garlic Croutes Recipe

• 225 gm black haricot beans soaked overnight
• 2 x dry red chillies broken up
• 25 gm ginger root minced
• 675 gm broad beans
• 1 sm wholemeal or possibly granary loaf three days old
• 3 clv garlic crushed and mixed with about 2 tbsp extra virgin olive oil zest and juice of 1 lemon
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. green peppercorns sea salt and freshly grnd black pepper

1. Drain off the water the beans have soaked in plunge them into plenty of boiling water and fast boil for 10 min.
2. Drain again and replace in the pan with the chillies and ginger and sufficient water to come about an inch above the beans.
3. Bring to the boil and simmer for an hour or possibly till tender.
4. Pod the broad beans and cook them for 10 min in a little salted water.
5. Meanwhile slice the crusts off the loaf and cut it into three or possibly four slices each about 2in thick.
6. In the centre of each slice cut out a square indentation about 1in in depth.
7. Paint the croutes with the oil and garlic mix and place on a baking tray in an oven at 200 degrees C
8. (400 degrees F gas mark 6) for 10 min or possibly till they are golden and crisp.
9. Remove and allow to cold.
10. Drain the black beans discarding the chillies and ginger drain the broad beans and toss both together with the rest of the ingredients.
11. Pile the bean salad into the croutes.
12. One is sufficient for two so slice them in half at the table.
13. Serves six to eight

overnight, ginger root, beans, wholemeal, garlic, extra virgin olive oil, salt

Taken from cookeatshare.com/recipes/broad-and-black-beans-in-garlic-croutes-92469 (may not work)