Heirloom Bean Recipe

Heirloom Bean Salad

Vinaigrette:
3 parts extra virgin olive oil
1 part vinegar (or more to taste)
spoonful of mustard
salt and pepper
minced garlic
fresh herbs in season- basil (as tasted at the market) parsley, cilantro, dill, mint, or a combination

Beans:
cooked heirloom beans or substitute canned beans, rinsed, in a pinch

Summer Vegetables: (as tasted at the market)
cherry tomatoes
cucumbers
peppers, roasted or grilled
sweet onion

Tips for cooking heirloom beans:

  • soak beans overnight for quicker cooking
  • do not add salt or acidic ingredients until beans are beginning to get tender
  • slow cookers are fantastic for beans

 

 

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