Saturday, July 18, 2009
Annie had me and Dakki over for dinner yesterday, the hottest day of the year (it was 90º during my walk over). We were going to have garlic soup and pretzels, and I was to bring a vegetable. I decided to bring a vegetabley bean salad, even though Annie doesn't like beans, because I thought we needed something substantial to fill out the menu. It turned out well, and Rachael and Annie both had seconds despite the beans!
I think part of the reason for its success might be the beans I used. Tepary beans stay firm and keep their shape well even when thoroughly cooked, and don't seem to have the mealiness that some find objectionable in beans.
8oz tepary beans, cooked (I did them for 6 or 7 minutes in my pressure cooker)
3 medium carrots
3 stalks of celery
1 big avocado
1 spring onion
2 cloves garlic
a handful or two of fresh herbs (I used parsley, marjoram, thyme, basil, and Puerto Rican oregano)
juice of a lime and an equal amount of olive oil
salt, pepper, and a biggish pinch of ground cumin
Blanch the carrots for a minute, then cut them into bean-sized pieces. Cut the celery, tomatoes, and avocado into similar pieces. Cut the top of the onion into hoops, and the bottom into little squares. Chop the herbs.
Whisk the lime juice, oil, salt, pepper, and cumin together in a big bowl, then add the rest of the ingredients and mix thoroughly. Let rest a couple of hours before eating.