A fun, fresh and fast meal to get on the table in under thirty minutes. This is great as a stand alone vegetarian dish and exciting with our local fish selections, different new vegetables can transition in as the market shelves change seasonally. Our farm made Pantry Products are here for quick and easy high flavors, the Hearth Spice is awesome sprinkle just about anything. Good ingredients make great meals.
Shopping List
Vegetables
1 bu. rosemary
1 ea. cabbage
Dry Goods
1 bag heirloom beans
1 bottle sherry vinegar
1 jar chili ancho
Pantry
Bean spice
Salsa macha
Instructions
Serves 2-4 people
The night before, soak the whole bag of beans in a suitable sized container. keeping in mind that they will double in size
In a large pot, we prefer to use clay pots called chambas for their even cooking nature and unique seasoning once well used, add the soaked beans and cover by at least two inches of fresh water. add some salt along with 1-2 chilis, 1/4 of rosemary, a generous glug of sherry vinegar and 1 tbs of the bean spice. bring this to a boil and reduce to a simmer, cooking for about 2 hours or until the beans are tender, but not exploding
When the beans area nearly done cooking, roast your veggies in a hot cast iron or in the oven with a little salt, bean spice and olive oil, then chop them into bite sized pieces.
Once the beans and veggies are ready, ladel the beans into a suitable sized bowl or serving plater and top with the roasted veggies, another dash of bean spice and some salsa macha
