Pan-fried beans with chilli and tomato salsa

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the onions, slice into rings and place in a bowl with the vinegar. Pour over 180 ml boiling water and set aside.

2. 02

   Drain the white beans and kidney beans, rinse thoroughly and leave to drain. Trim the green beans. Peel and finely chop the garlic. Trim the spring onions and cut into pieces about 3 cm long.

3. 03

   Preheat the oven to 180°C (160°C fan). Cook the green beans in boiling salted water for about 5 minutes, then drain and rinse under cold water. Heat the sunflower oil in a large non-stick frying pan. Fry the garlic and spring onions over a medium-high heat for about 2 minutes. Add the kidney beans, white beans, fennel seeds and cumin and fry for about 5 minutes. Add the green beans and fry for a further 2 minutes. Season with salt and pepper.

4. 04

   Warm the pitta breads in the oven. For the salsa, wash and trim the tomatoes, then finely dice them and the chilli. Trim and wash the rocket, spin dry and roughly chop. Mix with the tomatoes, chilli and olive oil. Season with salt and pepper. Drain the onions. Pick the thyme leaves from their stalks.

5. 05

   Scatter the thyme over the beans and serve with the chilli and tomato salsa, pickled onions and warm pitta bread.