Trout Bean salad

a/k/a Jacob's Cattle Beans

Trout Bean Salad

Ingredients

1 cup of trout beans 1 large tomato 2-3 stalks of green onion

0.5 white onion 3 tbsp fresh lemon juice

3 tbsp olive oil

pinch of aleppo pepper (0.5 tsp)

handful of chopped cilantro

salt (0.5 tsp) and black pepper to taste

Directions

1. Bring two cups of water to boil, add pinch of salt, the beans, and cook on medium heat for 25 minutes. Turn the heat off, cover, let cool to room temperature.

2. Chop the tomatoes, cilantro, white and green onions. Place in a bowl, set aside.

3. Add the lemon juice, olive oil, aleppo peppers (optional), salt, black pepper, and one tbsp of liquid from the cooked beans (if available) in a small mason jar with a lid. Cover and shake well to mix everything into a creamy dressing.

4. Drain the beans (do not throw away any liquids - see below). Add the beans to the tomatoes and onions, and mix well.

5. Add the dressing and gently mix, taste and add salt as needed.

6. Refrigerate for 10 minutes before serving, or store in the fridge to enjoy the next day.

Tips

Wash and soak the beans overnight to facilitate the cooking time, the beans should easily break with two fingers once cooked.

Use the leftover liquids from cooked beans to make a soup, smoothies, or salad dressings. You may also water your plants if you do not plan to use it.

The flavors will develop more if you leave overnight, but the tomatoes will produce more liquids, and the herbs may become soggy.

Add a pinch of beet sugar to enhance the tomato flavor (optional).

Use apple cider vingear instead of lemon juice to play with flavors.

#zerowastecooking

#vegan

#vegetarian

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#troutbeans

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