Reader's Digest Mediterranean Cookbook/Tess Mallos

Hot Beans and Vegetables with Aioli (Legumes Chauds A L'Aioli)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 globe artichokes 1 lemon, halved salt
3 small raw beetroot 225g/8oz young green beans 225g/8oz baby carrots, scraped
425g/15oz can chickpeas undrained 425g/15oz can butter beans, undrained 425g/15oz can red kidney beans, drained
6-12 hard-boiled eggs, still warm 1 quantity aioli crusty bread, to serve



1 Discard 3-4 layers of leaves from the artichokes, cut off the stems and trim carefully around the bases. Cut 2.5cm/1 in from the tops. halve, remove the chokes with a spoon and rub with lemon. Cook the artichokes in a large saucepan of boiling, salted water for about 20 minutes, until tender. Drain and set aside.
2 Meanwhile, scrub the beetroot and cook in a saucepan of boiling, salted water for about 30 minutes, until tender. Peel and keep warm.
3 Top and tail the green beans, string if necessary and leave whole. Cook the beans and carrots in a saucepan of boiling salted water for about 5 minutes, until just tender. Drain in a colander and rinse briefly under cold running water to arrest the cooking. Place in a deep, oval dish, add the artichokes and keep warm.
4 Place the chickpeas and butter beans with their liquid in a saucepan. Add the kideny beans and heat until boiling. Drain, add to the vegetables in the dish and toss lightly.
5 Cut the beetroot into quarters and arrange around the edge of the dish. Pile hot unshelled eggs in another bowl. Spoon the aioli a separate bwol. Serve with crusty bread.

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