Bean + Vegetable + Flavor + Texture

Appears in

Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

Published 2021

About

Take 2 cups [400 g] of boiled beans (warm or cool, up to you) and...

ADD A VEGETABLE, AS MUCH AS YOU WANT
Pan-roasted broccolini

Pan-roasted or grilled asparagus

Grilled green beans

Grilled peppers (skins and seeds removed) + Tomato chunks
ADD FLAVOR
Tuna Mayo + Lemon Parsley Mojo

Gribiche

Feta crumbles + Harissa

Giardiniera + Citrus Ricotta
ADD EXTRA TEXTURE Couple of scoops or pinches per person
Za’atar

Toasted sunflower seeds

Olive Rig

Garlic Bread Crumbs
TO SERVE
Toss the cooked broccolini and boiled beans together and then transfer to a serving platter, dot the tuna mayo all over, top with several spoonfuls of the lemon parsley mojo, and finish with a scattering of za’atar.

Heap boiled beans on a serving platter, top with the roasted asparagus, spoon the gribiche all over, and finish with a handful of toasted sunflower seeds.

Toss grilled green beans and boiled beans together with a spoonful of harissa, then transfer to a serving platter. Crumble feta all over and finish with dots of olive rig.

Toss the boiled beans with grilled peppers, fresh tomatoes, and giardiniera and transfer to a serving platter. Dot the citrus ricotta all over and then finish with a flurry of garlic bread crumbs.

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