Year of the Bean

After the success of the other week’s grain salad (which also finished as a soup!), I decided to do another, with the small, creamy Rancho Gordo Yellow Indian Woman bean.

Ingredients: Beans

• 300g Rancho Gordo Yellow Indian Woman beans
• 2 tsp. granulated onion
• 1/2 tsp. garlic powder
• 1 tbsp. olive oil
• 1 bay leaf
• salt

Ingredients: Salad

• Cooked beans
• 250g Gianforte Farm Red Fife Wheatberries
• 1/2 c. roasted cherry tomato
• 1 roasted red pepper, chopped
• 1/2 c. pickled garlic scapes, chopped into 1″ sections
• 1/4 red onion, sliced and chopped into 2″ sections

Procedure

1. Add beans, onion, garlic, olive oil, and bay leaf to pot, and cover with 2″ of water
2. Bring to a boil; boil hard for 5 minutes then lower to a simmer
3. While beans are cooking, cook wheatberries by adding 3:1 volume of water, raising to a boil, then covering and simmering 40-50 minutes, until softening but still chewy; strain off extra liquid when done
4. Simmer beans until soft, then add salt
5. Take beans off heat when they’re soft but some liquid remains
6. Combine 2 c. wheatberries and 2 1/2 c. beans in a large bowl, then add tomato, red pepper, garlic scapes, and red onion; stir until combined and add salt to taste