Beans with Fresh Herbs & Radish Relish
Author: Dani Lind
Serves: 3-4
Ingredients
- ½ pound dry beans (like the Red Chili beans in your box)
- 1 Tbsp. oil
- 1 green garlic stalk, minced
- 1 spring onion, white part minced, green part reserved & chopped
- ½ bunch cilantro, stems chopped, leaves reserved & chopped
- 1 quart water or chicken/vegetable stock
- 1 bunch radish greens, washed carefully & coarsely chopped
- Salt & pepper to taste
- Radish Relish:
- 1 bunch radishes bulbs
- 2 spring onions, chopped
- Zest & juice of 1 lime
- Salt & pepper to taste
Instructions
- Wash beans, soak overnight, rinse & drain
- In a heavy bottomed medium saucepan with lid, heat oil. Add minced green garlic & white part of spring onion & sauté for a couple minutes until just starting to brown. Add cilantro stems, soaked & rinsed beans, & water/stock. Bring to a boil, reduce heat, cover, & simmer for 50-60 minutes, until beans are just tender, stirring occasionally. Meanwhile, trim & thinly slice radish bulbs & toss with chopped spring onion, lime juice/zest, & salt/pepper & let sit at room temperature while beans cook.
- When beans are tender, add radish greens & salt/pepper to taste & cook a few minutes more.
- Top with reserved spring onion greens & cilantro leaves & serve with rice or quinoa & radish relish.
