Emperor is a typical dish of Catalan cuisine, ideal to eat fresh. In addition, it is perfect for eating legumes in a less heavy way than in winter, being a lighter dish as it includes fresh vegetables among its ingredients. It’s most traditional way of serving this dish is with beans, but depending on the area it is also usual to do it with chickpeas or lentils.
In this article we offer you the most common recipe, prepared with beans, cod, hard-boiled eggs, pepper, onion, olives and tomato. If you want to know how to make this delicious and fresh dish of Catalan cuisine, read on, we will tell you step by step how to cook an emperor in a very short time, also called in Spanish: chickpea salad.
Ingredients to make Emperor:
- 1 can of canned cooked beans (about 400 g)
- 2 eggs
- 1 piece of green pepper
- 1 piece of red pepper
- 1 small fresh onion
- 14 pitted black olives
- 3 strips of desalted cod
- 5 tablespoons of olive oil
- 2 dessert spoons of sherry vinegar
- 2 pinches of salt
How to make Impetrate:
- Rinse the canned beans well with water and let them drain until they are no longer dripping.
- Put the eggs to cook with water for 10 minutes.
- Wash the peppers and cut a piece, do not use it all, you can use pepper to taste depending on your preferences. Chop the peppers; you should also do the same with the spring onion. Next, slice the olives. Finally, peel the eggs and chop equally.
- Tip: you can also add chopped tomato if you wish.
- In a small bowl put the tablespoons of olive oil mentioned above along with the vinegar and two pinches of salt. Beat with a fork so that it is well mixed. You can add more or less vinegar, depending on your tastes.
- In a bowl, put the beans together with the chopped vegetables and the olives. She cuts the strips of salted cod with her hands. Drizzle everything with the oil, vinegar and salt dressing and mix well. Reserve for the ingredients to take on flavor.
- Preferably served from one day to the next, it will have much more flavor and also, emperor is a dish that keeps very well in the fridge for up to four days.
