Author Notes
I spent my Sunday organizing my pantry while a pot of white beans simmered on the stove. Pouring black beans into a jar, I realized that I had JUST a handful left that wouldn't fit inside of it. Why not throw them in with the white beans? I really liked the resulting texture of creamy white beans and more robust black beans, to which I added some vegetables for color and crunch. It made just the right amount of bean salad for a weeks' worth of lunches. This photo is from Feed52 (http://www.food52.com/blog...) -- user amgchem asked for the recipe! —Nozlee Samadzadeh
Ingredients
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1 cup
dried white beans
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1/4 cup
dried black beans
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2
whole cloves of garlic
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2 teaspoons
salt
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3
whole peppercorns
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1
3-inch piece of kombu (helps to break down enzymes in the beans for easier digestion!)
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1
large carrot, peeled
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stems from a bunch's worth of kale (save the leaves for a salad later in the week)
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4
whole radishes (the leaves would be great in that kale salad you might make with the kale leaves)
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2 tablespoons
red wine vinegar
Directions
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Place the white and black beans, whole garlic cloves, salt, peppercorns, and kombu in a pot. Cover with water by two inches. Bring to a boil, then cover and reduce to a simmer until beans are tender.
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Meanwhile, dice the carrot and kale stems and set aside. Dice the radishes and set aside separately.
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When the beans are tender, toss in the carrots and kale stems, give it all a stir, cover again, and turn off the heat. The residual heat will cook the vegetables!
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When the beans are fully cool (it's worth the wait -- you want the radishes to stay crisp_, drain the whole mix in a colander, then dump it back in the pan (this really is a one-pot wonder). Stir in the diced radishes and the red wine vinegar, adjust for seasoning, and serve!
I'm Nozlee Samadzadeh, a writer, editor, farmer, developer, and passionate home cook. Growing up Iranian in Oklahoma, working on a small-scale organic farm, and cooking on a budget all influence the way I cook -- herbed rice dishes, chicken fried steak, heirloom tomato salad, and simple poached eggs all make appearances on my bright blue kitchen table. I love to eat kimchi (homemade!) straight from the jar and I eat cake for breakfast.
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