Still Open For Beans-ness

Last year around this time, beans were impossible to keep on the shelves. Between customer demand at an all-time high and production chains breaking down nationwide, beans had mostly migrated to household pantries. “Who knows when we’ll be going outside again?” folks asked each other, staring down mountains of beans, rice, pasta, and hand sanitizer. And then folks asked, “What the hell are we gonna do with all these beans?” 

By now, we’re well acquainted with the many faces of beans, but the irony of National Bean Counter Day being right around the one year anniversary of the Great Bean Exodus (or whatever you preferred to call it at the time) was not lost on us. Most trips down 2020’s memory lane aren’t ones we’re really itching to make, but this three-bean recipe by our Head Chef Andrew Werblin is an exception for us. With a flavorful smoked tomato vinaigrette and charred scallions for a little kick, you won’t make this one just once. You’ll probably enjoy it more this time, too! 

Ingredients    

Bean Salad

1/3 lb Pinto Beans, simmered until tender
1/3 lb Black Beans, simmered until tender
1/3 lb Cassoulet Beans, simmered until tender
Or substitute above beans with 1 can each, rinsed and drained
1/4 cup Capers
1/2 cup Scallions, charred, sliced
1/2 cup Cucumber, seeded and diced
1/2 cup Smoked Tomato Vinaigrette (recipe follows)
1 tsp Salt
1/2 tsp Pepper

Smoked Tomato Vinaigrette

1 Tomato, diced small
1/2 cup Olive Oil
1 clove Garlic, minced
1 Shallot, minced
2 tbsp Smoked Paprika
1/4 cup Balsamic Vinegar
1/4 cup White Wine Vinegar
1 tbsp Dijon Mustard
1 tbsp Honey
1 tsp Worcestershire
2 sprigs Parsley, rough chopped
1 tsp Salt
1/2 tsp Pepper

Let’s Get Cooking

Toss scallions with 1 tbsp olive oil. Heat a saute pan over high heat and saute until browned. Place all ingredients in a bowl together. Whisk to mix and slowly whisk in olive oil. Enjoy!