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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/3108_lunch_at_the_office) -- user amgchem asked for the recipe! —Nozlee Samadzadeh
- 1 cup dried white beans
- 1/4 cup dried black beans
- 2 whole cloves of garlic
- 2 teaspoons salt
- 3 whole peppercorns
- 1 3-inch piece of kombu (helps to break down enzymes in the beans for easier digestion!)
- 1 large carrot, peeled
- stems from a bunch's worth of kale (save the leaves for a salad later in the week)
- 4 whole radishes (the leaves would be great in that kale salad you might make with the kale leaves)
- 2 tablespoons red wine vinegar
- 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.
- Meanwhile, dice the carrot and kale stems and set aside. Dice the radishes and set aside separately.
- 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!
- 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!
- This recipe was entered in the contest for Your Best Grapes