CURDIS COOKS: Summer Bean Salad
August 11, 2016
Beans are like a best friend: always reliable, super fulfilling, and up for just about anything you throw their way. They are happy to simmer in water alone, or be in a pot with whatever veggies and herbs you have hanging around. The sky is the limit with beans! The following is a very simple, basic recipe that can morph from a side dish to a full-fledged dinner with the addition of tuna, chicken, chorizo or just about any cheese. So cook yourself a pot of beans and have a field day. Enjoy!
- Queen Christine
Summer Bean Salad
- 1 pound of Rancho Gordo Sangre de Toro beans
- 1⁄4 cup parsley
- 1⁄4 cup lemon thyme
- 1⁄4 cup fresh oregano
- 1⁄4 cup fresh savory
- 2 tablespoons shallot, minced
- 2 tablespoons capers, chopped
- 1⁄2 cup Lidrivio olive oil
- 1⁄4 tsp Dijon mustard
- 1⁄2 lemon, juiced & zested
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon salt and pepper
Cook the beans using either a slow cooker or the traditional overnight soak and slow simmer method. Truth be told, if you don’t have the time, the soak is not necessary, just a long, slow simmer. Choose what method works for you and just be sure to cover the beans with at least 2 inches of water. Add to this any aromatics you have to lend flavor and depth to the final dish.
Give all of your fresh herbs a rough chop and set aside.
Combine the olive oil, mustard, lemon juice, zest, cumin, salt and pepper to make a vinaigrette.
Combine the beans, herbs, shallot, capers and vinaigrette. Adjust seasoning.
Especially if making ahead, give the beans another taste to adjust seasonings again, and finish with a good drizzle of olive oil before serving.
Serves: A lot! Seriously, a pound of cooked beans, especially loaded with goodies, will feed the masses.
Cooks tip: Portion out what you need and freeze the rest for a quick salad or side on another day.