These beans are local heirloom beans from Rancho Gordo. Not your ordinary Cannellini beans, these beans are buttery and get huge when soaked and cooked. Soaked for 8 hours and slowly cooked with onions, garlic, chili peppers, veggie stock and a little apple cider vinegar at the end. What to do with a big pot of beans?:
Marinated radishes (lemon and salt) and dressed sunflower seeds (lemon, salt, olive oil) over tasty Rancho Gordo beans. The salsa here is not my first choice, I would have much rather gone with a chipotle aioli or chipotle cashew sauce.
Finally! It's kind of cold this morning. I've been missing winter, but also trying to embrace the sunshine and dry weather for what it is. trying to.
I like to cook a pot of plain beans, grain or legumes and keep it around for a few days while I work out different ways to incorporate it into my diet. For one, this is awesome because it provides me with a BPA-free way to enjoy beans that are already ready-to-go. This also let's me get creative because I have a pot of beans I don't want to go to waste. A couple years ago, I probably only ate mung beans in sprouts form or in kitchari.
This meal was awesome and warming. I cooked some onion and garlic (lots of garlic) with a little butter, added the mung beans to the pot with a little liquid (homemade stock, water, wine...). On a separate pan i lightly fried an egg. I like to crack an egg over med-low heat for 2 minutes (add salt and pepper) and then flip it and turn off the heat.
I topped this with some sweet chili sauce. amazing.