Warm Carrot & Roasted White Bean Salad
Curious about what’s in this week’s veggie box? Check here!
Check out a short video of me making this yummy dish here!
Spice Profile: black sesame seeds, cured sumac, dulse, salt, orange oil, orange zest, poppy seeds, red chile flakes, white sesame seeds
Start with one cup dried white beans, (or more). Sort and rinse the beans and then place them in a crock. Pour water over the beans so they are covered by about 2 inches. Optional, I like to peel and cut in half one small yellow onion and drop it into the mix. Bring to a boil and then cover and simmer for about 1.5 hours until just tender. Once cooked, remove the onion and drain and lightly rinse.
Toss the beans in a bowl with a tablespoon of sesame or olive oil and then place on a parchment-lined baking sheet and into a 400 degree oven for about 20-25 minutes, or until the beans begin to have a little crust. Give them a little stir & flip half-way through. Remove from the oven.
Take about 1.5 lbs of carrots (all of the carrots in your box this week), slice them lengthwise, then use a veggie peeler to peel them into ribbons – it’ll make a big pile. Add sesame or olive oil to a large sauté pan, then add the carrots & the full spice packet, (2 tsp Stock+Spice Sumac Togarashi). Add the white beans. Sauté until carrots are tender – 7-8 minutes, stirring often. Add four TBSP rice wine vinegar & toss. Optional – add 1 TBSP hot chili paste.
Meanwhile, soft-boil 4 eggs, (for two plates), so whites are cooked solid, but yokes stay runny. Bring a pot of water to a boil & carefully lower in the 4 eggs. Boil for 6.5 minutes for medium-sized eggs, (7 mins for large eggs). Immediately cool the eggs under cold water or in an ice bath. Peel the eggs & slice in half. Chop a pile of greens to make the bed of the salad. Add a pile of warm carrot mixture on top, then place 4 half-eggs around each plate. Enjoy!
