The Real Food Daily Cookbook by Ann Gentry

Author:Ann Gentry [Gentry, Ann]
Language: eng
Format: epub
ISBN: 978-1-60774-373-6
Publisher: Ten Speed Press
Published: 2011-12-13T16:00:00+00:00

Place the beans and the kombu in a large, heavy pot. Add enough water to cover by 3 inches. Let stand overnight. Drain and rinse the beans, reserving the kombu.

Return the soaked beans and kombu to the same pot and add the 6 cups of water. Bring to a boil over high heat, skimming off the foam that rises to the top. Decrease the heat to low, cover, and simmer gently, stirring occasionally, for about 1 hour. The beans should be tender but still hold their shape. Refrigerate the beans until cold, then cover and keep refrigerated. Drain the liquid before using.

To make the vinaigrette: Process the onion, lime and lemon juices, rice syrup, vinegar, coriander, salt, cumin, and cayenne pepper in a food processor or blender until smooth. With the machine running, gradually add the oils. Add the cilantro and process just until it is finely chopped. Season the vinaigrette to taste with more salt and cayenne pepper, if desired.

The vinaigrette and cooked beans will keep for 2 days, covered separately and refrigerated. Whisk the vinaigrette before using.

Toss the lettuce, cucumbers, corn kernels, roasted bell peppers, celery, onion, and beans in a large bowl with enough vinaigrette to coat. Mound the salad in the center of large plates. Sprinkle the tomatoes, avocados, and tortilla strips over, and serve.

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