Black beans matched with dried seaweed — perhaps it’s not something your grandmother prepared, but it’s delicious all the same. Serve this progressive salad featuring fresh hearty asparagus, seasoned with ginger, and your friends and guests will be badgering you for the recipe!
(adapted with permission from Cayuga Pure Organics)
- 1 lb. dried black beans
- 3 tablespoon extra virgin olive oil
- 1 tablespoon fresh ginger, peeled & minced
- 1 tablespoon garlic, minced
- 1 lb. asparagus, cut diagonally in 1′ lengths
- 1 tablespoon soy sauce
- 2 tablespoon sesame oil
- ¼ cup scallions, chopped
- 2 tablespoon red wine vinegar
- 2 tablespoon cilantro, chopped
- 1 strip of kombu (dried seaweed)
- salt & pepper
1. Soak black beans under two inches of water for at least two hours with a strip of kombu.
2.Place the beans, kombu, and soaking water in a medium saucepan, and bring to a simmer. Add water as necessary, and cook gently until the beans are tender and fully cooked, an hour or so.
3.Drain the beans and place in a large bowl.
4.Fold in 1 tablespoon of the olive oil.
5.Heat the remaining two tablespoons of olive oil in a heavy skillet.
6.Add the ginger and garlic and stir-fry briefly, then add the asparagus. Stir-fry for 3 to 5 minutes, or until the asparagus pieces are crisp-tender and still bright green.
7.Stir in the soy sauce and sesame oil.
8.Add the scallions and stir-fry for a few seconds, and then add the contents of the pan to the beans.
9.Add the vinegar, salt, and pepper to taste, and the cilantro.
Tip:Try topping each portion with a poached egg, garnished with a teaspoon of the cilantro. With or without eggs, the salad should be served warm or at room temperature.
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