Beetle Bean Salad with Pumpkin Seed Oil

For the beetle bean salad with pumpkin seed oil, soak the beetle beans overnight in cold water.

The next day, boil in plenty of water until soft (about 1 hour) and then quench in cold water.

During the cooking time, make sure that the water is only lightly simmering.

Put the still lukewarm soft beans in a bowl, season with salt, pepper, apple cider vinegar and pumpkin seed oil.

You can optionally refine the beans with freshly torn horseradish or finely chopped onions.

Preparation Tip:

Please never salt the cooking water, otherwise the protein of the beans will coagulate and they will not become properly soft.

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