Hands on time: 10 minutes
Total Time: 1 hour 10 minutes
Makes: 8 servings
Recipe
- 1 can (540 ml) red kidney beans, drained and rinsed
- 1 can (540 ml) chickpeas, drained and rinsed
- 1/4 cup basil leaves, chopped
- 1/4 cup sundried tomatoes finely chopped
- 1/4 cup white vinegar
- 3 tbsp oil from sundried tomatoes
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 tbsp white sugar
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
Method of preparation
In large bowl, combine kidney beans, chickpeas, basil, sundried tomatoes, vinegar, oil, shallots, garlic sugar, salt and pepper. Mix well. Cover and let stand in fridge for at least one hour or overnight. Stir occasionally. Tip: Even better when made 2 days ahead of time.
