Ménage à Bean
So I’m a bit behind on this post, as I promised it back during MemDay weekend.
Anyway, this is a tale of vegetarianism, lactose intolerance and side dishes that spreads across three continents. For the first BBQ (I’m using the term as a party featuring grilled food, as meant in Jersey) of the season, I decided to make something that Maidelitala (veggie/lactard) could actually eat since she was the one who invited me to the birthday party.
The first thing I could think of to cook was a bean dish. I knew she loved beans and although I’m new to liking the genre, I thought this would be a great way to experiment. I spied this cannelini bean recipe over at Cookthink. As it’s well documented that I can’t follow instructions, I messed up a bit on the adding water part (put in way to much) and then I forgot the vinegar and added it after I took it off the pan. To make it my own, I mixed in asparagus and diced red onion and served it at room temperature. My bean salad was surely a hit, especially smashed on a baguette.
But clearly, this is not the end of the story. As you can see pictured above, there were two other competing bean salads. And I shit you not, these three bean salads were the only non-grilled side dishes. It was super embarrassing. Luckily, all of the bean salads were different and delicious. Mine had a more Italian theme. The host’s mom made a TexMex black bean salad and Maidelitala created a stunningly tasty Indian bean salad. Her recipe post jump.
Indian Bean Salad
Now, Maidelitala dictated to me her recipe while I was slightly intoxicated. So, please, M, feel free to correct this in the comments. I do remember this being a very step-by-step recipe, but my notes mostly reflect ingredients rather than process. Shocking, I know.
Four spoonfuls of curry powder, 1 spoonful of turmeric, saute chickpeas with seasoning. Caramelize onions separately. Then add in cherry tomatoes, cumin, extra virgin, kidney beans and add everything together – stir in cilantro before serving. Or something like that.