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Marinated Fennel Seeds Bean and Blueberry Salad |
| Ingredients (Per Person) |
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Mayo Coba Peruano Beans marinated for up to 15 days in refrigerator in extra virgin olive oil, salt, and salted fennel seeds.
(These are seed which are often found at the counter of Indian restaurants. In California I buy them in Indian grocery stores.) |
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Blueberries |
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Extra Virgin Olive Oil (EVOO), better if flavored with fennel seeds. |
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Sea salt and pepper to taste (advisable to freshly grind) |
| Preparation |
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Take marinated beans out of refrigerator about 20 minutes before using. |
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Put beans and blueberries in a bowl, grind sea salt and mixed pepper to taste, drizzle with extra virgin olive oil. |
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Add extra virgin olive oil if needed, toss, and serve. |
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Click on the images above to see larger pictures |
| Comments |
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Instead of Mayo Coba Peruano beans, you may use your favorite dried beans, soaked at least overnight or, better, 24 hours, and boiled, as long as they remain whole and have fleshy consistence and texture. If not soaked, dried beans may be cooked in a pressure cooker for 50-55 minutes. When soaked 24 hours, beans cook in just 15 minutes and more evenly. |
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The EVOO may be flavored. In this case I used a home-made ennel seeds-flavored EVOO. |
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Balsamic vinegar, freshly squeezed lemon, lime, or Spike Original Magic may be added to taste. |
| Wine and Beverage Pairing |
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As mid-morning snack, late breakfast or brunch, I drink one of my favorite Chinese teas, either white, green, red, or Dragon Pearl tea. |
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As part of a meal, I would enjoy it with a glass of Prosecco di Valdobbiadene, Vermentino from Tuscany or Sardinia, Pinot Grigio, Pignoletto Frizzante or Lambrusco di Sorbara from Emilia Romagna. |
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| June 11, 2010 |
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