115
![Put the beans in a saucepan; cover](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Put the beans in a saucepan; cover](https://foodlovi.com/wp-content/uploads/2023/04/Put-the-beans-in-a-saucepan-cover-585x585.jpeg)
Ingredients
- 700g/11โ2lb canned cooked borlotti beans, drained
- 2 garlic cloves
- 2 tablespoons fresh sage leaves
- 1 tablespoon red wine vinegar
- 2 tablespoons French mustard
- 5 tablespoons extra virgin olive oil
- 250g/9oz rocket leaves
- salt and freshly ground black pepper
Instructions
- Put the beans in a saucepan; cover
with cold water. Add the garlic
and sage leaves. Bring to the boil,
and simmer for 5 minutes. Drain,
then season with salt and pepper. - Combine the vinegar and mustard,
and season. Slowly whisk in the
olive oil. - Toss the beans with two-thirds of
the dressing. Toss the rocket leaves
in the remainder of the dressing. - Divide the dressed leaves between
four serving plates. Spoon the
beans over the leaves, and serve
with the bean juices over the top