Thursday, September 9, 2010

Warm Heirloom Shelling Bean Salad

The beans in this recipe are taken from this previous entry.
800g cooked shelling beans +100g beans
200g cooking liquid
80g olive oil
335g corn kernels
100g small diced bacon
75 ramp pickling liquid
50g bragg apple cider vinegar
40g scallion sliced into thin rounds
a good amount of fresh ground black pepper
Cook the bacon over medium heat in a medium size pot with a quarter of the olive oil until it is lightly browned but not crispy. Add the scallion and corn and cook until everything is heated through. Mash the 100g of beans with a fork to make a paste and add this to the pot. Add the rest of the ingredients over high heat and stir until the beans are heated through.

Plate it up!
Coconut oil seared quail over warm bean salad with lardo and sunflower sprouts

I didn't find that this salad needed any additional salt.



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