I know, technically we are still in Fall, and we can still get the bounty of Fall produce in the supermarket at the moment. I am still excited about butternut squash and Brussels sprouts. But looking ahead, I know there are going to be times lacking in the produce department. After weeks and weeks of mostly carrots and celery, I'll be wanting something different. So in the spirit of planning ahead, I already cooked a salad that I'll probably want to make at least every second day all winter long. You see, all winter long you can still get dried green beans in Swiss supermarkets.
Is is common to cook dried green beans in the US? For the first 22 years of my life I've only known them as a side to boiled potatoes and ham, I loved them but the rest of the meal not so much. Especially the potatoes, I really don't care about boiled potatoes.
But two years ago, in a local restaurant (Tibits, if anyone finds himself in this part of the world sometime) I had a salad of dried green beans, studded with walnuts and cilantro, that was so different and so good, I had to go home and make it myself the next day, a huge bowl full, just for myself.
I would have never thought of combining such a traditional, and somewhat boring, ingredient with cilantro, but once you try it, it just makes sense.
Salad of Dried Green Beans
adapted from Tibits at Home
100g dried green beans
1 small onion, chopped
1 tbsp oil
1/2 cup vegetable broth
1 clove of garlic
100g walnuts, chopped
4 tbsp balsamic vinegar
1 bunch of cilantro, chopped
If you have time, soak the green beans for an hour or two before cooking. It makes them look plumper.
Add the (soaked) green beans to a pot filled with cold, salted water. Bring to a boil, and let simmer for about 25 minutes until soft. Drain and rinse with cold water to cool down. Set aside.
In a skillet, sauté the onion in the oil on medium heat until soft, add the broth and turn the heat off. Let it cool down a bit, then add the garlic and balsamic.
In a bowl, mix the green beans with the onion-balsamic dressing, add the walnuts and cilantro and let sit for 10 minutes before serving.
Serves as many as you want to share it with.
Printable recipe here.