Be better beans

by:

June 3, 2020

My son has been a vegetarian as long as I can remember. It all started during an innocent drive up the coast on the 5 freeway when he said “oh mom, look at all those pet cows….that family is so lucky to have they have so many beatufiul cows“……..and then I opened my mouth…..and said, “those are not pet cows they are meat cows“….silence, and then he never ate any animals again. 

So beans more beans and lentils was our life moving forward. He would eat any vegetable…..well I take that back…he does not eat nighshade vegetables…go figure…anyway, I always add beans, lentils, quinoa etc to whatever vegetable he is eating, and now he is taller than me!

Carrots with quinoa?

Beans with beans?

Broccoli with lentils?

YES AND YES. 

Serves 4 

Ingredients

  • thin green beans, any color, green, white, purple
  • 1 can of white beans, or cook your own white beans
  • 1 cup quinoa, cooked (optional)
  • dressing:
  • 1 tablespoon whole grain mustard
  • 2 tablespoons balsamic vinegar
  • juice from 1 lemon
  • 1/4 cup olive oil
  • 2 tablespoons fresh herbs, any, optional 

Instructions

Whisk together the dressing ingredients.

I am looking for a 50/50 ratio between the lemon juice and the vinegar.

Drain the canned beans, and rinse well and toss with the dressing. They can be marinated over night. 

Cook the green beans in boiling salted water, very briefly, pending the thickness of the beans, but we want to keep them crispy and crunchy.

When ready to serve, place green beans on a platter, and pour the marinated beans on top and garnish with fresh herbs or crispy sage leaves. Rosemary would go great here. Need more nutrients, add cooked quinoa! 

Photo and Food Styling by Mimi Newman