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- Makes 9 cups + 4 cups bulgur
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Slender petite whole green beans make a beautiful presentation when you serve this medley on a platter. Note that this recipe calls for cooked bulgur, so be sure to have that ready to go.
Ingredients
- 2 lb. small round red potatoes, cut into ¼-inch-thick slices
- 1 12- to 14-oz. package fresh or frozen petite whole green beans
- 1 medium red onion, thinly sliced
- 6 tablespoons aquafaba (liquid reserved from drained chickpeas)
- 6 tablespoons white wine vinegar
- 3 tablespoons Dijon-style mustard
- 1 to 2 teaspoons chopped fresh dill weed
- ½ teaspoon garlic powder
- Sea salt and freshly ground black pepper, to taste
- 4 cups hot cooked bulgur
- ¼ cup pine nuts, toasted
Instructions
- In a 6-quart Dutch oven cook potatoes in enough boiling water to cover by 2 inches for 2 minutes. Add green beans and red onion; return to boiling. Reduce heat to medium and cook about 2 minutes more or until potatoes and beans are tender. Drain; cover to keep warm.
- Meanwhile, in a small bowl whisk together aquafaba, vinegar, mustard, dill, and garlic powder. Add to potatoes and beans; toss gently to coat. Season with salt and pepper.
- Serve potato mixture over bulgur and sprinkle with pine nuts.
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Comments (4)
(5 from 2 votes)This is absolutely delicious! The pine nuts are the star of the dish. Don’t leave them out.
Very good. I used champagne vinegar and added 2 tbsp. Chopped flat leaf parsley. I think it will taste even better cold tomorrow.
dO NOT EVER USE AQUAFABA. iT IS MEANT TO BE DRAINED OFF. IT ABSORBS TOXINS FROM THE CAN - EVEN BHA PROOF CANS. iT IS A BRINE.. IT IS FUL OF SODIUM FROM THE BEAN MIXTURE. INSTEAD, FIND A TOFU MAYONNAISE DRESSING TO USE WITH THIS RECIPE
I make my own and save after I make my beans. Nothing wrong with it.