Chile Pepper

Angry Bean Salad From Jamie Oliver

February 17, 2020
1 Ratings
Photo by David Loftus
  • Prep time 10 minutes
  • Cook time 12 minutes
  • Serves 4
Author Notes

Excerpted ULTIMATE VEG: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus. —Food52

What You'll Need
  • 14 ounces ripe mixed-color cherry tomatoes
  • 14 ounces green and yellow beans
  • 4 sprigs fresh mint
  • 4 cloves of garlic
  • 2 fresh red chilies
  • Extra-virgin olive oil
  • 3 tablespoons red wine or balsamic vinegar
  • 8 bocconcini mozzarella (5 oz)
  • 4 slices of rustic bread
  1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water. Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chilies. Pinch and peel away the tomato skins, reserving the flesh (it’s a bit of a faff, but it’s worth it).
  2. Drain the beans, placing the pan back on a medium heat. Drizzle in 1 tablespoon of oil, then add the garlic, chilies and mint leaves. Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes. Taste and season to absolute perfection with sea salt and black pepper, then spoon onto a platter along with any tasty juices.
  3. Scatter over the mozzarella and reserved mint leaves, and serve with hot toast. Lovely served warm on the day – and any leftovers are great cold in a lunch box.

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