with avocado, beets and lemon honey dressing!
Last week I did a recipe testing of this for The Washington Post and I’ve been dying to post the pictures of the process, but had to wait until the article came out today! When I picked up the beans I was so excited as they are like no bean I’ve ever seen before! When dry they were a little more charcoal in color than the red that comes through in this photo, which I took when they were wet AND they are BIG! We’re talking after soaking and cooking, they are about 1 – 1.25″ in length. Now that’s a serious legume!
The process of cooking dried beans starts with giving them a good wash and then soaking them for several hours…
Then comes the cooking, which took almost as long as the soaking. All the hard work (and by hard work, I mean a bowl or pot sitting with beans in your kitchen for several hours) is worth it! This recipe was delicious! For the recipe, click here. I definitely recommend doubling the dressing as the beans can be a little heady and the acid/sweetness in the dressing nicely counters those flavors. I also added extra avocado as I love the stuff!