Ingredients (Serves 4)
- 100g/4oz dried flageolet or pinto beans, soaked in cold water overnight then drained
- 2 fairly small aubergines
- 6 tbsp olive oil
- 1 clove garlic, crushed
- Salt and freshly ground black pepper
- 1-2 tbsp lemon juice
- 100g/4oz baby plum tomatoes, halved
- 2 spring onions, trimmed and finely chopped
- 3 tbsp basil pesto
- A few black olives
Method
1. Bring the beans to the boil in a pan of cold water. Boil rapidly for 10 minutes then reduce the heat, part-cover the pan and simmer for 40 minutes until tender.
2. In the final 10 minutes of cooking time, trim the aubergines and cut lengthways into 5mm/¼in slices.
3. Preheat a lightly oiled char-grill pan, add the aubergine and cook for 2-3 minutes on each side until tender and striped.
4. Drain the beans and return to the pan. Add 2 tbsp of the oil, the garlic, some seasoning and a little lemon juice, followed by the tomatoes and spring onions.
5. Toss the mixture over a gentle heat to warm through.
6. Blend the pesto with 3 tbsp olive oil. Add a dash of lemon juice if liked.
7. Combine the aubergine with the bean mix and spoon into bowls.
8. Drizzle with the pesto, scatter with olives and serve with crusty bread.
