The Meadowlark Farm kitchen was packed with help on Tuesday 28 July. Meg Staley of Fake Rock Farm, her step daughter Nelle from Brooklyn, Nelle's daughter Violet and her friend Sultana from Brooklyn came to aid me and Maureen.
We had a lot of vegetable chopping to do. We made Thai Coconut Vegetable Curry, Fluffy Brown Basmati Rice, Steamed Vegetable Medley with Sesame Oil, Ginger and Soy Sauce and my favorite bean dish--I vary it constantly--Cold Bean Salad. This time I made it with cooked white beans, cooked onions, carrots, sugar snap peas, lots of cilantro or parsley--olive oil and rice or red wine vinegar.
Although everyone loves Thai coconut curry--the flavors of cilantro, shallot, lemongrass and lime leaf infused into luscious coconut milk--the recipe everyone wanted was this simple bean salad. I make it over and over again. It's my stock dish for potlucks. I never make it with canned beans--the beans need to be sweet and freshly cooked. If you forget to soak beans, quick soak them for one hour in boiled water, drain and cook as usual.
Any Bean Salad
4 tablespoons olive oil
1 medium red onion, finely sliced or slivered
3 to 4 tablespoons red wine vinegar, more to taste
2 cups dry white, kidney or pinto beans, soaked or quick soaked, drained and cooked till tender
1 to 2 tablespoons chopped oregano leaves
Salt and freshly ground pepper
1 large bunch flat leaf parsley, large stems removed, 1 or more cups chopped
Heat oil in large pot. Cook onion over medium heat until soft. Add vinegar and remove pan from heat. Pour in drained, cooked beans, oregano and season with salt and pepper. When beans have cooled to warm, fold in parsley. Allow dish to sit for 30 minutes. Come back and taste again: season with more oil, vinegar, salt and pepper until you can't stop at one bite.
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