Beans With Escabeche Sauce

Beans With Escabeche Sauce

Escabeche is a very convenient dish. Usually made with fish instead of beans (or chicken), this recipe can be prepared in advance, as its taste actually improves after several hours (or overnight), when all the flavors have melded together. Enjoyed either hot or at room temperature, this dish is also ideal to take to work for lunch, or bring along to a picnic. If you’re on a rush and don’t have time for cooking one day, this is the perfect dish to make in advance and have ready in the fridge, waiting to be enjoyed whenever you get hungry.

Ingredients

  • 1 pound canary beans
  • Salt
  • ¼ cup olive oil
  • 1 pound small red onions
  • 6 garlic cloves, divided
  • 3 bay leaves
  • ½ cup red wine vinegar
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 cup vegetable stock
  • 4 Iceberg lettuce leaves
  • 4 black olives
  • 2 hard-boiled eggs, cut in half
Read the whole recipe on Peru Delights