Two ways with two beans: a black bean salad with a turmeric-infused poppy seed vinaigrette and a white bean and garlic soup with miso and mushrooms
Winter should be colourful, and so should the food we eat. I find comfort in fruits and vegetables that provide unexpected bursts of excitement during the bleak months. First up is a black bean salad with a turmeric-infused poppy seed vinaigrette that could easily be eaten at lunch (and even breakfast). I’ve listed ground turmeric as an option for the dressing, which works well here, but if you can get your hands on fresh (Indian or Asian grocery stores will carry it), it is well worth the effort – use a microplane zester to get the finest grate possible; a few slivers of anchovies or mackerel preserved in oil would make a wonderful addition for non-vegetarians. For a chilly night, the white bean-garlic soup is infused with white miso that packs a salty–sweet–savoury punch along with the nutty fragrance of sesame. Warm, buttered toast is the vehicle of choice here, to wipe those bowls clean.
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