Mr. Hawthorne has been buying jarred bean salads lately.
A lot.
I wonder why he just doesn't make his own.
Homemade's got to be better, right?
He said the beans he was eating were perfectly fine.
To me, that is a challenge.
The gauntlet has been thrown down
and I have picked it up.
Rosie's making a bean salad.
Rosie's making a bean salad.
I cooked a big handful each of kidney beans,
garbanzo beans, and northern beans.
Made for a quart of cooked beans.
I cooked the beans separately in three different pots
in case the cooking times were different.
They all cooked in the same amount of time - 35 -40 minutes.
I never bother to soak my beans overnight.
All I do is rinse them,
put them in water, bring to a boil,
and reduce to simmer until al dente.
I don't salt the water either.
Mr. Hawthorne said salting beans
causes the skins to come off -
something he gleaned from Food Network.
This little factoid might come in handy.
I was just reading Deb Perelman's blog, Smitten Kitchen,
about her ethereally smooth hummus
and her trick is to peel the chickpeas.
Might have to give this a try.
garbanzo beans, and northern beans.
Made for a quart of cooked beans.
I cooked the beans separately in three different pots
in case the cooking times were different.
They all cooked in the same amount of time - 35 -40 minutes.
I never bother to soak my beans overnight.
All I do is rinse them,
put them in water, bring to a boil,
and reduce to simmer until al dente.
I don't salt the water either.
Mr. Hawthorne said salting beans
causes the skins to come off -
something he gleaned from Food Network.
This little factoid might come in handy.
I was just reading Deb Perelman's blog, Smitten Kitchen,
about her ethereally smooth hummus
and her trick is to peel the chickpeas.
Might have to give this a try.
Then I cooked a cup of green beans.
Pour into boiling, salted water
and cook 2-3 minutes.
You want al dente.
If they squeak on your teeth when you bite into them,
you know you've done it right.
I also found about a cup of frozen French-cut green beans
which I cooked and added to the mix.
Gotta have some red onion.
I love the patterns of nature.
Chop the onion.
Add onion to the bean mix.
Mix well.
Next, the dressing
Dressing for beans:
2/3 cup apple cider vinegar
1 TB Balsamic vinegar
1/2 cup sugar
1 clove garlic, minced
1 tsp Lea & Perrins Worcestershire sauce
3/4 tsp Kosher salt
1/2 tsp freshly ground pepper
1/2 cup Canola oil
Mix all ingredients except oil in small saucepan.
Bring to a boil, stirring, to dissolve sugar.
Let cool a bit,
then whisk in oil at a slow drizzle.
Pour over bean mixture, cover, and refrigerate for at least 4 hours.
This just gets better and better.
Cider vinegar going into sugar.
Add the Balsamic vinegar.
Salt.
Lea and Perrins.
Pepper.
Garlic.
Bring to a boil, whisking.
Steamy whisky.
Very slowly,
whisk in the oil.
Pour dressing over bean mixture
and toss to coat thoroughly.
I taste-tested before it even sat in the fridge.
Jake and Amos Four Bean Salad got nuttin on me.
And it GETS BETTER!
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