Beanit® with Harissa Kale and Black Olive Salsa - Beanit

Beanit® with Harissa Kale and Black Olive Salsa

Yields4 Servings

Our favourite chef in L.A., Matt Barr, cooked up this faboulous dish with kale and Beanit® Fava bean chunks. Check the video and enjoy!

Ingredients

 3 tbsp golden raisins
 1 small red onion, diced
 6 tbsp pitted kalamata olives, sliced into thin rounds
 1.50 tbsp sherry vinegar
 1 tbsp olive oil
 20 mint leaves
 1 l black kale, destemmed and ripped into pieces
 3 tbsp spicy harissa
 250 g Beanit® Fava Bean Chunks (1 packet = 250 g)

Directions

1

Make the salsa first:

Place the raisins in a bowl with 1/3 cup of water. Bring to a boil, then remove from heat. Let sit for an hour until they are plump and soft. Drain the water, then mix with the onion, olives, vinegar and olive oil. Shred the mint leaves only at the very last minute and add to the salsa, just before serving.

2

To finish:

Heat 1/4 cup olive oil in a saute pan until shimmering. Add the harissa and stir into the olive oil. Add the kale and cook until wilted, tossing with tongs, about 4 minutes. Season with salt. Remove to a plate, top with seared Beanit®, drizzle salsa over the Beanit® and around the plate.

Beanit® with Harissa Kale and Black Olive Salsa

Ingredients

 3 tbsp golden raisins
 1 small red onion, diced
 6 tbsp pitted kalamata olives, sliced into thin rounds
 1.50 tbsp sherry vinegar
 1 tbsp olive oil
 20 mint leaves
 1 l black kale, destemmed and ripped into pieces
 3 tbsp spicy harissa
 250 g Beanit® Fava Bean Chunks (1 packet = 250 g)

Cooking instructions

1

Make the salsa first:

Place the raisins in a bowl with 1/3 cup of water. Bring to a boil, then remove from heat. Let sit for an hour until they are plump and soft. Drain the water, then mix with the onion, olives, vinegar and olive oil. Shred the mint leaves only at the very last minute and add to the salsa, just before serving.

2

To finish:

Heat 1/4 cup olive oil in a saute pan until shimmering. Add the harissa and stir into the olive oil. Add the kale and cook until wilted, tossing with tongs, about 4 minutes. Season with salt. Remove to a plate, top with seared Beanit®, drizzle salsa over the Beanit® and around the plate.

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