For this snack, you do not need to take white beans, as I have in the photo. It will turn out beautifully and tasty with any dry beans - white, black, red and even speckled. Soak the beans overnight in plenty of water. In the morning, boil until tender.
Attention! It is often advised to add soda on the tip of a knife to make the beans cook faster. I strongly advise you not to do this for this dish - the beans will boil into a porridge, you will not have time to blink an eye, and then the salad will not look like ice.
While the beans are cooking, fry the peeled nuts in a dry pan. You can, of course, not do this, but I love the taste of toasted nuts. Chop the nuts with a knife or break them into pieces, leave a few halves intact, for decoration.
Cut the onion and fry in vegetable oil until well browned. There should be enough oil to fill all the beans.
Put the beans in a colander and rinse with cold water, transfer to a bowl, add salt, add the onion along with the butter and nuts. The proportions given by me in the ingredients are very conditional. The key to the success of this snack is a lot of ruddy fragrant onions and walnuts. Mix, garnish with herbs, preferably coriander.
Try it-delicious, simple, fast!