LE  HARICOT  TARBAIS

RECIPES : Prawn Salad with basil. Tarbais Beans with shellfish vinaigrette (serves 4

 

Picture : JJ ADER

●-- Preparation : 30 minutes. Cooking time : 1 hour :
150 gr Label Rouge and IGP Tarbais Beans, 16 large prawns, 1 cooked crab, 150 gr black beans, 1 carrot, 1 onion, 1 bouquet garni, 3 tbsp sherry vinegar, 10 soupspoons olive oil, table salt, freshly milled pepper, fresh basil.

●-- Preparation :
The night before, soak the Tarbais Beans. The next day, cook them with the carrot, onion and bouquet garni.

De-vein the prawns and set aside in a cool place. Clean the crab. For the shellfish vinaigrette. Blend the sherry vinegar, olive oil, salt and freshly milled pepper; add the crab meat and coral (roe). When the beans are cooked, mix them with the vinaigrette. Chop the basil finely and mix it with the prawns.

Arrange the beans on individual plates and top with the prawns. Drizzle with remaining shellfish vinaigrette.

Recipe supplied by : Rôtisserie des Carmes – Toulouse

Coopérative du Haricot Tarbais - ZA Bastillac Nord - 65000 Tarbes - FRANCE
Tel : + 33 (0)562 347 676 - http://www.haricot-tarbais.com -
cht@haricot-tarbais.com