A Catalan summer classic
This traditional bean salad is a perfect and easy dinner
Hello people! Is everyone having a good week so far? I’m still in Spain, getting inspiration for my restaurants and enjoying some of the best things that summer here has to offer. What have you been up to this summer? Are you traveling anywhere fun, or have you been anywhere that has inspired you?
While I’m here, I’m reminded of a popular Catalan recipe that works perfectly for this time of year: empedrat de mongetes, or a traditional bean salad. We serve it at Jaleo, and it’s just so easy to put together—for either a busy weeknight or a weekend lunch. The creamy beans pair perfectly with the bite of the fresh peppers, onions, and tomatoes, the olives add a briny and salty touch, and the vinegar and olive oil bring it together with a little bit of acid and a smooth finish.
One of the most special ingredients for this salad is the tuna in olive oil. People, you know we love our canned everything—but especially fish! It is a perfect way to transport yourself to Spain without getting on a plane. Here, we usually serve this salad with salted cod, but you can enjoy it just as much with the tuna. But wherever are, you can make this dish, close your eyes, and imagine you are breathing in the Mediterranean air of Barcelona.