HMidsummer is the perfect season for British grown kidney beans, not least because their flavour far surpasses that of the imported beans available all year round. In today’s recipe we’ll pair the goodness of this seasonal vegetable with Mahón, a delicious semi-hard cheese from the Balearic Islands. With its vibrant orange rind rubbed with paprika, fruity flavour and creamy texture, Mahón takes this dish to the next level and makes it truly mouthwatering and special.
Warm bean salad with crispy jamon and mahon
You’ll probably have to go to a specialist cheese shop to get Mahón. If you can’t find it, use Gouda or Manchego, but it won’t taste exactly the same. There are many other variations on this versatile recipe: use your favorite beans or peas, or substitute shredded raw zucchini. Also, try swapping the hazelnuts for almonds or Serrano ham instead of Iberico.
Preparation 5 minutes
Cook 15 minutes
Serve Four As a light lunch
200g green beansCut and sliced
200g kidney beans,Top
60g hazelnuts
1 tablespoon olive oil
Jamon Iberico 100g – One or two pre-sliced packets will suffice
1 tablespoon apple cider vinegar
Salt and pepper
2 tablespoons extra virgin olive oil
Mahon 25gscraped off
Bring a large pot of water to a boil and boil the two types of beans for 2-3 minutes until tender, then drain.
Fry the hazelnuts in a dry frying pan until golden, then remove to a cutting board and roughly chop. In the still hot pan, add the olive oil and fry the jamon until golden and crisp. Remove to a cutting board and allow to cool, remaining crisp. Once cooled, roughly chop or tear.
In a large bowl, whisk together the apple cider vinegar and seasonings, then add the extra virgin olive oil and whisk until emulsified. Stir in the warm beans, top with the hazelnuts and jamon and mix again. Serve with a sprinkling of cheese.
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