Georgian Bean Salad Recipe | Abel & Cole
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Georgian Bean Salad
Clock Image
Prep: 25 mins
Cook: 20 mins
Sticky sweet onions marry together fresh herbs, multicoloured and buttery beans, beans, beans. This is Sorrel's take on a Georgian staple.
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426 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 x 250g bags of multicoloured French beans
  • 1 pointed red pepper
  • A handful of chervil
  • A handful of coriander
  • 1 onion
  • 1 garlic clove
  • 2 tsp coriander seeds
  • 1 tsp Demerara sugar
  • 1 tbsp red wine vinegar
  • A 400g tin of butter beans
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Pan
  • Frying pan
  • Serving bowl
Step by step this way
  • 1.

    Trim the French beans. Carefully drop them in a pan of boiling water and blanch for 3 mins. Drain and plunge into a bowl of ice cold water.

  • 2.

    Halve the pepper. Scoop out and compost the seeds and the white pith. Finely dice the pepper. Chuck into a large serving bowl.

  • 3.

    Pick the leaves from the chervil and coriander. Finely chop the stalks. Roughly chop the leaves. Add to the pepper. Peel and finely slice the onion. Peel and crush the garlic. Warm 1 tbsp oil in a frying pan over a low heat. Fry the onion for 10 mins till soft and starting to turn golden.

  • 4.

    Add the garlic and 2 tsp coriander seeds. Fry for 2 mins till the seeds are popping and the pan smells aromatic.

  • 5.

    Tip in 1 tsp sugar and 1 tbsp red wine vinegar. Cook for 2-4 mins till the sugar has dissolved and the onions are sticky.

  • 6.

    Drain and rinse the butter beans. Drain the French beans. Add both beans to the pan. Cook for 3 mins till just heated through and coated in the fragrant onions.

  • 7.

    Tip into the bowl with the pepper and herbs. Add 1 tbsp oil and toss together. Taste, season and serve.

  • Tip

    An eggcellent idea
    You should have two spare eggs in your box which you can add to this recipe. Pop them in a pan of boiling water and simmer for 7 mins. Drain and cool under cold running water. Peel and quarter them, then serve on top of the beans.

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