andy pucko
three bean salad
You really can pick up the nuances of flavor in individual beans (christmas limas, mother stallards, and flageolets) by dressing them simply.
In this case it was a vinaigrette made with a tablespoon of hot/sweet yellow mustard, a splash of olive oil and pinot noir vinegar, salt, pepper, berbere, the smear of the garlic clove I cooked with the beans, and enough of the bean cooking liquid to keep it loose.
The beans were tossed with the vinaigrette, 3-4 shallots sliced fine, a few planks off an orange bell pepper, also sliced fine, the carrot I cooked with the beans (chopped), and a little parsley.
The amalgam is almost smoky/porky though there is nothing derived from any critter in this.
three bean salad
You really can pick up the nuances of flavor in individual beans (christmas limas, mother stallards, and flageolets) by dressing them simply.
In this case it was a vinaigrette made with a tablespoon of hot/sweet yellow mustard, a splash of olive oil and pinot noir vinegar, salt, pepper, berbere, the smear of the garlic clove I cooked with the beans, and enough of the bean cooking liquid to keep it loose.
The beans were tossed with the vinaigrette, 3-4 shallots sliced fine, a few planks off an orange bell pepper, also sliced fine, the carrot I cooked with the beans (chopped), and a little parsley.
The amalgam is almost smoky/porky though there is nothing derived from any critter in this.