Judion beans are a large, flavoursome white bean that are found in Spanish cooking. Whilst expensive to buy, they are in a different league to your average tinned bean. The Fig Oil brings an interesting dynamic to the dish, bringing out the fruity flavour of the tomatoes and when combined with the judion beans, elevate a simple tomato salad to something quite special.
1 660g jar of judion beans
1 tbsp coriander seeds, toasted and crushed
4 spring onions, finely sliced
3 anchovy fillets, finely chopped (optional)
4 tsp Vermouth vinegar
500g ripe tomatoes, It’s nice to use a mix of different sizes and varieties
Sea salt and pepper, to taste
4 tbsp Fresh Leaf Fig Oil
1 small handful of both mint and parsley leaves, finely chopped
Drain the judion beans into a colander or sieve and lightly rinse. Shake off any excess water and add to a mixing bowl along with the coriander seeds, spring onions, anchovy fillets (if using) and 2 tsp Vermouth vinegar. If you don’t like anchovies, season the beans with salt now. Mix well and allow to marinate for at least 30 minutes.
For the tomatoes, its makes for a more interesting dish if they are cut into different shapes and sizes. Try slicing some thinly and laying them on the bottom, then cutting other ones into odd shaped chunks. It not only makes the salad look more exciting, it also provides varying textures when eating it.
Arrange the tomatoes on plates (or one big serving plate) and season well with salt and pepper. If the tomatoes are a little under ripe, leave them for 20 minutes so that the salt can draw out some of the water and concentrate the flavour. Scatter the judion beans over the tomatoes, followed by the Semi Dried Tomatoes, mint and parsley. Mix 2 tsp Vermouth vinegar with the Fig oil in a bowl then dress the tomatoes and beans.