Marinated Colorado Dried Bean Salad
Ingredients
1 ounce red beans (dried)
1 ounce lentils
1 ounce pinto beans (dried)
1 ounch anasazi beans (dried)
1/2 cup onions, 1/2 inch dice
1 halapeno, seeded, diced
1 cup green bell pepper, roasted, 1/2 inch dice
vinaigrette
1 tablespoon sage leaves, cuhiffonade
2 garlic cloves, minced
3 tablespoons cider vinegar
6 tablespoons olive oil
salt and black pepper to taste
salad
2 cups tomatoes, thinly sliced
2 1/2 cups leaf lettuce
1/2 cup green onions, sliced
2 tablespoons heavy cream
1 teaspoon cider vinegar
salt and black pepper to taste
Directions
Critique
Chef: super tender, creamy, but chalky, good sized pieces, could use more dressing/seasoning, tomato needs salt and pepper.
Personal/Team: Texture was good, but it was a bit bland, more seasoning and possibly grilled peppers would help.
Lessons learned: It is important to cook all the beans in separate containers because they all have different cook times. They varied by about 10 minutes difference for each.
1 ounce red beans (dried)
1 ounce lentils
1 ounce pinto beans (dried)
1 ounch anasazi beans (dried)
1/2 cup onions, 1/2 inch dice
1 halapeno, seeded, diced
1 cup green bell pepper, roasted, 1/2 inch dice
vinaigrette
1 tablespoon sage leaves, cuhiffonade
2 garlic cloves, minced
3 tablespoons cider vinegar
6 tablespoons olive oil
salt and black pepper to taste
salad
2 cups tomatoes, thinly sliced
2 1/2 cups leaf lettuce
1/2 cup green onions, sliced
2 tablespoons heavy cream
1 teaspoon cider vinegar
salt and black pepper to taste
Directions
- Presoak each type of bean individually overnight (optional).
- Cook the beans individually in salted water until tender. Drain and cool, reserving the liquid from the red beans.
- Roast, peel, seed, and dice the jalapeño and green pepper.
- Whisk together the vinaigrette ingredients.
- Toss together the cooked beans, chiles, pepper, onions, and dressing. Let the mixture marinate.
- Clean, dry, and trim the lettuce and green onions. Chop green onions finely.
- Combine the cream, vinegar, green onion, and salt and black pepper in a bowl.
- Toss the lettuce in the cream mixture, divide by 4 onto salad plates, and shingle 5 slices of tomato from rim to rim down the center of each plate. Season the tomatoes lightly with salt and pepper.
- Serve about ½ cup (4 ounces, 115 ml) of the marinated bean salad with the greens.
Critique
Chef: super tender, creamy, but chalky, good sized pieces, could use more dressing/seasoning, tomato needs salt and pepper.
Personal/Team: Texture was good, but it was a bit bland, more seasoning and possibly grilled peppers would help.
Lessons learned: It is important to cook all the beans in separate containers because they all have different cook times. They varied by about 10 minutes difference for each.