Empedrat: Summer Bean Salad.

Empedrat: Summer Bean Salad.

I feel like, with me, there’s always a story behind a recipe. I find this a charming thing about me and I believe it represents my true love for food. I don’t only remember the flavours, smells and beautiful colours of the things I’ve eaten, I also remember the experience, the company and of course the feelings when I ate that particular recipe for the first time, or any other remarkable time.
 
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Yes, I have a good memory, which isn’t something great for remembering bad stuff. I mean, I can remember exactly how I fell down a flight of stairs when I was 4 in Lisbon, or how it hurt three years ago when I had to go to the hospital thinking I was dying because of the pain. I can also remember how sad I felt when my childhood best friend Fanny died and how long it took me to get better and how it would never be the same.
 
Sad stories appart…I bring you a happy one of how I came to try this fresh, full of protein Summer salad.
 
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I visit Barcelona quite often because of my job and because of other matters (it’s too close to France to not go). It’s one of my favourite cities in the world and, except in August, that I can’t really stand how hot it is in there, I could stay for ages any time of year.
 
Maybe it helps that I have a second family there. It all started with Georgina and how she was too shy to say hello to Glen (Hansard) after one gig, so I told her to stick with me, so she won’t feel so uncomfortable. She was so shy back then, I can’t imagine her doing that right now. So we started talking and noticed we had so much in common. After that, every time I went to Barcelona it seemed like I was destined to be around her, so she became like the little sister I’ve never had.
 
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So many years after (I think it’s been 6 already) and I’ve become as close to her as the rest of the family. I even call her mum “Mama”. There’s so much love, they’d probably kick me in the ass if they read this for being too cheesy, but I know they only look at my instagram, so I’m safe 😄
 
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The first time I ate an Empedrat, Georgina gave it to me. It was made with chickpeas instead of white beans, but she explained every one made a different version. I loved the recipe, and although I’m sure mine tasted nothing like the first one, I’m glad that every time I make an Empedrat, it’ll remind me of her.
 
 
 
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Empedrat: Summer Bean Salad

Delicious and fresh salad made with white beans, peppers, tomato and cod.

Course Salad
Cuisine Mediterranean
Keyword empedrat
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author silviafooding

Ingredients

  • 400 gr cooked white beans (the bigger the better)
  • 1/2 red bell pepper
  • 1/2 green pepper
  • 1 tomato
  • 1/2 red onion
  • 2 thins fillets of cod (salted and then unsalted)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 large egg (hard-boiled)
  • The juice of 1 lime

Instructions

  1. If you haven't unsalted the cod, be sure to leave it for a couple of days. Change the water once or twice in the process.
  2. Boil the egg for ten minutes.
  3. Meanwhile, cook the cod fillets for 1-2 minutes each side. If you soaked them in water for too long, add a bit of salt.
  4. Let the egg and the cod cool.
  5. Prepare the vinaigrette by mixing the salt, pepper, vinegar, lime juice and olive oil.
  6. Chop the onion, peppers and tomato in dices of approximately the same size.
  7. Chop the egg and the cod.
  8. Mix everything together and add the vinaigrette.
  9. Keep on the fridge for at least 1 hour. The colder, the better.

Recipe Notes

  • If you don't have salted cod or you want to make this recipe right now, substitute it with smoked cod or fresh cod.
  • I use fresh beans that I keep in the freezer because I prefer the taste to the canned ones. If you use fresh beans make sure you cook them for about 30-40 minutes.
  • Another option is to soak dried beans and cook them afterwards according to the package instructions. The soaking and cooking time depends on the package.
  • You can use chickpeas instead of white beans.
  • Try pinto beans for a deeper flavour and add some chipotle to the vinaigrette, as well as some fresh cilantro, corn and half an avocado fo make it mexican.
  • You can also make it with lentils, peas, rice or mix all together.
  • This is a great recipe for your bento box. If you want to make it vegan, take out the cod, add some quinoa, chia seeds and nutritional yeast.
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