Instant Pot Tomatillo Pork and Bean Stew

This Sunday, come visit the Fairmount Neighborhood Farmers Market between 10 am - 2 pm on the corner of Agate and 19th Ave. for fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 

Camas Swale has gorgeous tomatillos on offering. I love searing them in a cast iron skillet to make a delicious roasted salsa with layers of flavor that belie the ease of preparation. The drizzly weather reminded me of another favorite tomatillo dish of pork and white bean stew, based on a Rick Bayless recipe and made in a slow cooker. Here I adapted it for an instant pot pressure cooker and incorporated a step of searing the tomatillos for extra flavor. I also incorporated some roasted Hatch green chiles that Market of Choice sold every Friday in August, but other roasted chiles would work fine. I served the stew over rice with corn tortillas and seared summer squash on the side and it was a huge hit with hungry kids after a long day of school and sports practice.

Instant Pot Tomatillo Pork and Bean Stew

serves eight and freezes well

1 lb tomatillos
6 garlic cloves
several green chiles of desired heat (e.g. 2 poblano, 1 hatch)
1 bunch cilantro
~3 lb pork shoulder
1 Tbsp canola oil
salt
2 cups white navy beans, soaked overnight in salted water
lime

1. Husk and rinse the tortillas. Heat a large cast iron skillet over medium high and sear the tomatillos whole until they are well charred. Transfer the tortillas to the insert pot of a pressure cooker. In the same skillet, sear the green chiles until charred, then remove to a bowl, cover with a plate, and allow to steam and cool. At the same time you can throw in the unpeeled garlic cloves and roast them until they start to blacken, then remove and cool. Peel the charred skin from the peppers, remove the seeds and membranes from the inside, and add to the pot. Peel the garlic and add to the pot. Rinse and roughly chop the cilantro and add to the pot. Use an immersion blender to blend the contents of the pot until smooth. Taste and season with salt and chile pepper if you would like more heat (or sear and blend in more green chiles). 

2. Cut the pork into 1 1/2 inch chunks and season well with salt. In the same skillet, add a little neutral oil to coat the pan and then sear the cubes of meat well on each side, working in batches so as not to overcrowd them. Transfer them to the pot and immerse in the tomatillo sauce. Turn on the pressure cooker and cook the meat in the tomatillo sauce for 30 minutes on high. Allow the pressure to release naturally. 

3. Drain the soaked beans and add them to the pot. Make sure they are completely submerged in liquid, and if not, add a cup or two of water (or reserved bean broth from a previous batch of beans). Cook on high pressure for 25 minutes and allow the the pressure to release naturally. Taste the sauce and add more salt and chile pepper as needed. Brighten with fresh lime juice. Serve with rice and tortillas.

This can also be cooked slow in a slow cooker or in low oven in a Dutch oven.

Salt Crusted Potatoes and Roasted Tomatillo Salsa

The Fairmount Neighborhood Farmers Market will be back at its regular location this Sunday in the Sun Automotive lot on the corner of Agate Street and 19th Avenue. Last week's colorful selection of sweet peppers, tomatoes, and tomatillos from Camas Swale Farm was perfect for a fajita feast.

Also tucked under the table was a lovely selection of freshly harvested potatoes, which inspired me to try this salt crusted potato recipe from food52's Genius Recipes.

These are simmered in a shallow pan with plenty of salt until all the water cooks away, leaving tender, salt-coated tubers that are a tasty alternative to chips for dipping in salsa. 

For these potatoes, I made my favorite roasted tomatillo salsa from Rick Bayless. Meanwhile, my husband seared up some Camas Swale Farm peppers and onions and some marinated skirt steak from Fair Valley Farm for fajitas, and we had veritable feast.

Salt Crusted Potatoes

from José Pizarro’s Spanish Flavors, via food52 Genius Recipes 

2 1/4 pounds evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled
2 Tbsp sea salt
1 quart cold water

Put the potatoes into a wide, shallow pan in which they fit in a single layer. Add 2 tablespoons salt and 1 quart cold water (just enough to cover), bring to a boil, and leave to boil rapidly until the water has evaporated. Test one of the largest potatoes with the tip of a paring knife, and if it’s still hard, add a little more water to the pan and cook off. Once the water is evaporated and the potatoes are cooked through, turn the heat to low and continue to cook for a few minutes, gently turning the potatoes over occasionally, until they are dry and the skins are wrinkled and covered in a thin crust of salt.

Pile the hot potatoes onto a plate and serve with the tomatillo salsa, instructing your guests to rub off as much salt from the potatoes as they wish before dipping them in the sauce.

Roasted Tomatillo Salsa

adapted from Rick Bayless' Mexican Everyday

8-10 tomatillos
1-2 cloves garlic
1 chipotle chile in adobe sauce 
salt

To roast the tomatillos, you will want to use a cast iron or nonstick skillet, or to avoid a messy cleanup, you can line a regular skillet with foil. Heat the skillet over medium high heat, and place in the unpeeled garlic cloves. Meanwhile, remove the husks from the tomatillos, rinse them, and cut them in half. Turn the garlic cloves and cook until they are charred on both sides. Remove from the pan, and when cooled enough to handle, remove the peels. Place the tomatillo halves into the hot pan, cut side down, and allow to cook until they are well charred and start to soften and collapse, turning more yellow. Flip them over and cook them for a few minutes on the other side. Transfer the charred tomatillos, including all the charred bits from the bottom of the pan, and the garlic, to a blender jar (or a quart sized mason jar on which you can fit the blender blade and base). Add the chipotle pepper in adobe sauce and a generous pinch of salt (you can freeze the remaining chiles from the can on a saran wrap-lined baking sheet, each with a dollop of adobe sauce, and then transfer to a freezer bag when hardened). Blend all the salsa ingredients until smooth. Taste and add more salt if needed. You could mix in chopped cilantro and diced white onions if you like. Serve with the potatoes and use the remaining salas over tacos, with chips, or thinned with stock for an enchilada sauce.

Roasted Collards with Chorizo and Fresh Tomatillo Salsa

This week at the Fairmount Neighborhood Farmers Market, you can look forward to summer produce from Good Food Easy at Sweetwater Farm, pastured meats and eggs from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.

The season's bounty is reaching its height of outrageous beauty, like these blush tomatoes and purple tomatillos. With produce this pretty, it seemed a shame to roast the tomatillos for my usual salsa, so I blended them up fresh with cilantro and a hot pepper.

Even as the produce is reaching its peak, the days are getting cooler, and it's not hard to justify turning on the oven. For less glamorous looking collard greens, I made a version of these pot-roasted collard greens with chorizo. Cooked for an hour in a low oven, the collards' flavors soften and deepen, the onions melt into a sweet jam, and the chorizo infuse the dish with a decadent richness.

Layered on top of tender Lonesome Whistle Farm beans, these rich collards made a delicious bed for a fried Fair Valley Farm egg, topped with the bright notes of the fresh tomatillo salsa and slices of blush tomatoes to make the plate outrageously pretty.

Fresh Tomatillo Salsa

1 pint tomatillos
1 small jalapeño or other spicy pepper
1 handful cilantro leaves
1 pinch salt

Hull and rinse the tomatillos. Halve them and toss them in a food processor. Halve and seed the jalapeño and add it to the food processor along with the cilantro and salt. Pulse to chop into a salsa of the desired coarseness. Reserve.

Roasted Collards with Chorizo

1 large bunch collard greens
1 medium onion
2 chorizo sausages (about 5 ounces)
2 Tbsp canola oil
salt to taste

1. Preheat the oven to 325 degrees. Rinse the collard leaves, cut out the stems, and slice crosswise into 1/2 inch strips. Peel and dice the onion. Cut the sausages into quarters lengthwise and then crosswise into 1/2 inch chunks.

2. Heat a large heavy bottomed pot with a lid, such as a Dutch oven, over medium heat. Add the oil, the onions, and a pinch of salt, and sauté for a couple of minutes. Add the sausage pieces and continue cooking until the onions are very soft. Add the collard green strips and stir to coat in the oils. Place the lid on the pot and transfer to the oven. 

3. Cook for about an hour until the contents are deeply roasted and caramelized. Stir, taste, and add more salt if needed. Cover until ready to serve.

Beans and Baby Potatoes with Roasted Tomatillo Sauce

This Sunday at the Fairmount Neighborhood Farmers Market, you can look forward to a bounty of summer produce from Good Food Easy at Sweetwater Farm, pastured meats and eggs from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.

Sweetwater Farm has started harvesting their tomatillos, which, when juxtaposed last Sunday with spicy peppers and baby potatoes, seemed to dictate dinner.

I pan roasted halved tomatillos, along with some garlic cloves and peppers, for my favorite roasted tomatillo salsa from Rick Bayless. Then I drizzled the salsa over baby potatoes and tender yellow beans for a delicious vegetable side with broiled salmon. Summer simplicity packed with flavor.

Beans and Baby Potatoes with Roasted Tomatillo Salsa

Salsa (adapted from Rick Bayless' Mexican Everyday)
1 pint of tomatillos
1-2 cloves garlic
1-2 spicy peppers such as jalapeños
salt

To roast the tomatillos, you will want to use a cast iron or nonstick skillet, or to avoid a messy cleanup, you can line a regular skillet with foil. Heat the skillet over medium high heat, and place in the unpeeled garlic cloves and whole jalapeños. Meanwhile, remove the husks from the tomatillos, rinse them, and cut them in half. Turn the jalapeños and garlic and cook until they are charred on both sides. Remove from the pan to cool. Place the tomatillo halves into the hot pan, cut side down, and allow to cook until they start to soften and collapse, turn more yellow, and char on the bottom. Flip them over and cook them for a few minutes on the other side. Remove the skillet from the heat and allow to cool for a few minutes. While the tomatillos are cooking, peel the garlic and place in a blender jar. Remove the stems from the jalapeño and all or some of the seeds, according to your preference for spiciness, and add these to the blender jar. Once the tomatillos have cooled a bit, add them to the blender jar, including all the charred bits from the bottom of the pan. Add a generous pinch of salt and blend until smooth. Taste and add more salt if needed. Reserve. 

Vegetables
I pint baby potatoes
2 handfuls yellow or green beans

Set a medium pot of salted water with the baby potatoes over medium high heat and cooked until tender, about 15 minutes. Drain, slice in half, and arrange on a platter.

Set another medium pot of salted water to boil. Trim the beans. When the water is boiling, add the beans and cook for 4 minutes. Drain and rinse with cold water. Arrange the beans over the potatoes. Drizzle with the salsa and serve water or at room temperature.

Roasted Tomatillo Salsa

This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm and beautiful fresh cut flower bouquets from Tiger Lily Art Company. Good Food Easy at Sweetwater Farm will have the following offerings:  

Fresh
corn (add to fish tacos) and tomatillos (make the salsa below) 
watermelon, cantaloupes, peaches, and Italian prune plums
Gravenstein apples, Asian pears and bartlett pears from SLO farm (make a barley salad)
lots of tomatoes, including cherries and flats of romas (restock your sauce supply)
sweet and hot peppers of all kinds (for salsas)
green and yellow beans, potatoes, and baby beets 
eggplants and broccoli (make a roasted salad)
fennel, cucumbers, kohlrabi, carrots, and radish (toppings for peanut sauce noodles)
crookneck squash, summer squash, and zucchini (try Erica's recipe published in the RG)
cabbage (green, red, savoy) (make some mung bean and kimchi pancakes)
radicchio, chard, kale, lettuce, including bagged mix (make kale pesto)
turnips and delicata squash (try roasted with spices)
garlic and fresh herbs (basil, oregano, sage, thyme) and home-grown lemon grass

Preserves, Beans, and Grains
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill

Pan roasted tomatillos make delicious salsa. Their natural bright tartness, combined with the charred flavors from the roasting, are all that you need for a perfect topping for tacos. 

Rick Bayless Mexican Everyday has a couple of recipes for pan roasted tomatillo salsas. I've often made his version with chipotle peppers, but this time decided to use some fresh jalapeños from Sweetwater Farm.

We slathered this salsa on fish tacos with pan roasted corn kernels for an easy weeknight Farmers Market feast.

Roasted Tomatillo Salsa

adapted from Rick Bayless' Mexican Everyday

8-10 tomatillos
1-2 cloves garlic
1-2 spicy peppers such as jalapeños
salt

To roast the tomatillos, you will want to use a cast iron or nonstick skillet, or to avoid a messy cleanup, you can line a regular skillet with foil. Heat the skillet over medium high heat, and place in the unpeeled garlic cloves and whole jalapeños. Meanwhile, remove the husks from the tomatillos, rinse them, and cut them in half. Turn the jalapeños and garlic and cook until they are charred on both sides. Remove from the pan to cool. Place the tomatillo halves into the hot pan, cut side down, and allow to cook until they start to soften and collapse, turn more yellow, and char on the bottom. Flip them over and cook them for a few minutes on the other side. Remove the skillet from the heat and allow to cool for a few minutes. While the tomatillos are cooking, peel the garlic and place in a blender jar. Remove the stems from the jalapeño and all or some of the seeds, according to your preference for spiciness, and add these to the blender jar. Once the tomatillos have cooled a bit, add them to the blender jar, including all the charred bits from the bottom of the pan. Add a generous pinch of salt and blend until smooth. Taste and add more salt if needed. Pour into a bowl. You could mix in chopped cilantro and diced white onions if you like. Enjoy over tacos, with chips, on frittatas, or thin with stock for an enchilada sauce.

Arikara Beans with Greens, Egg, and Ham

I realize that there's been a steady egg theme here recently, but I wanted to share this delicious amalgam of greens and beans with eggs I made recently with the-all important ingredient of a ham hock from Fair Valley Farm. Dr. Seuss was on to something pairing green eggs and ham. And although this dish may seem as elaborate as a fox in a box in a car in a tree, it actually came together in several easy steps. One afternoon I simmered the beans and ham hock in a slow cooker. That evening I let the kids shuck the tomatillos, which I halved and seared to make Rick Bayless' pan-roasted tomatillo salasa. The next day, I shredded the ham into the bean pot, sauteed greens in a big pan and then warmed the beans with the greens (reserving some for green-averse children). Then it was just a matter of heating the griddle for toasting tortillas with a sprinkle of cheese and a fried egg on top. Say, I like these huevos verdes y jamón. 

Arikara Beans with Greens, Egg, and Ham

Beans
2 cups Arikara beans (heirloom variety from Lonesome Whistle), or substitute navy beans
1 ham hock
~5 cups water

Pick over the beans to remove any pebbles. Rinse, and if you have time, soak for several hours to overnight. Drain, and combine the beans, ham hock, and water in a slow cooker or a large pot. Cook on high in the slow cooker for about 4 hours or on a low simmer on the stovetop for about 3 hours until the beans are soft. Remove the ham hock, shred the ham from the bone, and add this back to the pot. 

Greens
Bunch of greens such as chard
2 garlic cloves
2 Tbsp canola oil
salt to taste

Rinse and chop the greens. Mince the garlic. Heat a large skillet over medium heat, add the oil and saute the garlic until soft but not browned. Add the greens and saute until partially wilted. Use a slotted spoon to transfer the beans with shredded ham to the pan with the greens (use as many beans to achieve your desired beans to greens ratio. Reserve the bean liquid for soup stock). Warm the beans through.

Smoky Chipotle Salsa with Pan-Roasted Tomatillos 
from Rick Bayless' Mexican Everyday

1 pound tomatillos

3 garlic cloves, peeled

1 Tbsp canola oil

1 chipotle chili in adobe sauce

salt to taste

Remove the husks from the tomatillos, rinse and halve. Heat a large skillet, add a thin layer of canola oil, and place the tomatillos cut side down along with the garlic cloves. Cook until the tomatillos are charred, then flip and cook a few more minutes until they are soft throughout. Cook the garlic cloves until they are soft and slightly charred. Scoop everything into a blender jar and add a chipotle pepper and generous pinch of salt. Blend into a smooth salsa.

Eggs on Tortillas
tortillas
eggs
salt and pepper
grated cheddar cheese
beans with greens (recipe above)
Tamatillo salsa (recipe above)

Heat a griddle. Place on two tortillas, cook until lightly toasted, flip and turn the heat to low. Sprinkle a handful of grated cheese on each tortilla, making an indentation in the center to trap the egg. Crack an egg into each cheese nest. Sprinkle with salt and pepper. Cook for a couple of minutes until the white starts to harden and the cheese melts. Flip each tortilla and cook on the second side until the yoke just starts to set. Serve the tortilla and eggs with the beans and greens and a generous drizzle of tomatillo  salsa. Enjoy.

Market Start 2012

Today was the first day of the Fairmount Neighborhood Farmers Market, which will be held every Sunday through October on the corner of 19th and Agate from 10 to 2:30.

Here is a selection of our haul, fresh from SLO Farm and Sweetwater Farm. 

We enjoyed a delicious summer dinner of tomatillo pork tacos (with calypso beans from Lonesome Whistle Farm) and deconstructed salsa. And to top off a lovely day: ice cream sundaes with a cherry on the top.

Turkey Pozole

In the days leading up to Thanksgiving, the media is full of military-style plans for tackling the big meal, but I feel that the real need is for a strategy to manage the leftovers. I'm game for one repeat of the turkey and trimmings, and there's nothing better than a turkey and cranberry relish sandwich picnic on an unexpectedly sunny post-holiday weekend, but after that I want a respite from all the rich and bland food. Turkey pozole is one approach to finishing off the bird with a meal full of spice and crunch.

We've joined Open Oak Farm's winter CSA, so we had plenty of fresh vegetables for a flavorful turkey broth, including carrots, onions, and kale and chard stalks that I simmered with the turkey remains.

For a spicy base, I used an easy recipe for Smoky Chipotle Salsa with Pan-Roasted Tomatillos from Rick Bayless' Mexican Everyday. You sear halved tomatillos and garlic cloves and then blend them together with a chipotle pepper in adobe sauce (a tip on storing chipotle peppers: when you open a can, lay out the individual peppers with dollops of sauce onto a saran wrap covered cookie sheet, freeze them, and store them in a freezer bag for individual use). 

In a big soup pot, I combined this salsa with a couple of cans of cooked hominy, a diced roasted poblano pepper, and the strained turkey stock. The resulting soup made a fiery backdrop for lots of tasty toppings. Because I was feeling a little tired of turkey, I kept this on the side, to be added at one's discretion, along with strips of fried corn tortillas, sour cream, radishes, avocado cubes, cilantro, and plenty of fresh escarole from Open Oak Farm. A virtue of this soup is that it makes for excellent leftovers (not that you need any), since the broth improves in flavor and you add fresh toppings every time.

Turkey Pozole

Turkey stock
2 Tbsp olive oil
1 large onion, chopped
2 carrots, chopped
4 celery stalks, chopped
stalks from greens such as kale or chard, chopped
carcass of one roast turkey (meat removed)
6 sprigs fresh oregano
about 12 cups water
salt to taste

Chipotle salsa
1 pound tomatillos
3 garlic cloves, peeled
1 Tbsp canola oil
1 chipotle chili in adobe sauce
salt to taste

Soup
2 15 ounce cans hominy, drained and rinsed (or cook your own from dried hominy)
chipotle salsa (above)
about 8 cups turkey stock (above)
1 poblano pepper (optional)

Toppings
shredded roast turkey
corn tortillas, fried and sliced
sour cream
slice escarole or cabbage
sliced radishes
cubed avocado
cilantro leaves

1. In a large stock pot, heat the olive oil and saute the onions until glassy, Add the carrots, celery, and green stalks and continue cooking until soft. Add the turkey bones and fill the pot with water. Add fresh oregano and salt. Bring to a boil and simmer on low for about an hour. Adjust seasoning. Cool and strain. You can make this a day ahead, refrigerate the stock, and then degrease by removing the hardened fat from the surface.

2. Remove the husks from the tomatillos, rinse and halve. Heat a large skillet, add a thin layer of canola oil, and place the tomatillos cut side down along with the garlic cloves. Cook until the tomatillos are charred, then flip and cook a few more minutes until they are soft throughout. Cook the garlic cloves until they are soft and slightly charred. Scoop everything into a blender jar and add a chipotle pepper and generous pinch of salt. Blend into a smooth salsa.

3. Sear the poblano pepper over a flame until the skin is charred. Put in a bowl and cover with a plate so that the skin buckles off. When it is cool enough to handle, scrape off the charred skin, deseed, and cut into a 1/4 inch dice.

4. Heat a large soup pot, add the salsa and the rinsed hominy and cook for a few minutes. Add the diced poblano pepper and about 8 cups of the turkey stock. Simmer for about 45 minutes. Taste and adjust seasoning.

5. Serve warm in shallow soup bowls with the assorted toppings.

Arikara Beans with Tomatillo Pork

This past weekend I think I officially became a bean snob. I recreated a favorite dish I've made many times before, inspired by a recipe from Rick Bayless' Mexican Everyday cookbook, in which you slow cook pork in tomatillos, and finish with canned white bean. But this time I added Arikara dried beans from Lonesome Whistle Farm during the cooking process, and the end result was so delicious, that I can't imagine ever using canned bean in this dish again. 

Rick Bayless' dish involves a sauce of chopped tomatillos, flavored with cilantro, garlic, and pickled jalapenos. I added a fresh jalapeno as well for a little extra heat. 

In the Bayless version, he seasons cubed pork with Worcestershire sauce, which gives a nice depth to the tart tomatillos. Rather than bothering to cube the pork, I've taken to cooking an entire pork roast until it becomes soft enough to shred like pulled pork. I start by coating the roast with Worcestershire sauce and searing it for a few minutes, before layering in the tomatillos, cilantro, garlic, and jalapenos. This time I cooked the dish on high in a slow cooker for 3 hours, at which point the tomatillos had cooked down into a remarkably liquid sauce. 

I removed the pork to a plate and used a immersion blender to puree the sauce. Then I added back the pork and 2 cups of rinsed Arikara beans. I set the slow cooker on low and continued the cooking process for another 3 hours. 

I anticipated having to add in some water, but in fact the beans stayed submerged in their tart green bath and plumped and softened nicely. 

When the beans were tender, I removed the pork and shredded it. Then I recombined everything and it was ready to serve.

To accompany the tomatillo beans and pork, I prepared a slaw that incorporated the crunchy sweetness of carrots, refreshing taste of jicama, brightness of red peppers, and sharp bite of radishes against a background of slightly pickled cabbage.

One could prepare the vegetables by shredding them in a food processor, but I think they retain a more satisfying crunch when julienned by hand. To contrast the cilantro flavor in the beans, I used fresh chives, which also hold up better over time (even using a very small cabbage, this recipe made enough for several days).

The final meal was a delicious improvement on a family favorite.

Arikara Beans with Tomatillo Pork

2 cups Arikara beans rinsed, or substitute white kidney beans

1 lb fresh tomatillos

1 bunch cilantro

6 garlic cloves

4-6 pickled jalapenos

1 fresh jalapeno (optional)

1 1/2 lb boneless pork roast 

~2 Tbsp Worcestershire sauce

1 Tbsp neutral oil such as grapeseed

salt to taste

1. Douse the pork with Worcestershire sauce all over. Heat the oil and sear the pork on all sides until it starts to brown. Remove from heat and put in a slow cooker. Husk the tomatillos and cut them into chunks. Seed the fresh jalapeno and coursely chop both kinds of jalapenos, and the garlic cloves. Use scissors to cut off the leaves of the cilantro. Add all of these to the slow cooker, and cook on high for about three hours.

2. Remove the pork to a plate. Use an immersion blender to puree the tomatillo sauce until smooth. Add the beans and, if needed, enough water to ensure that they are submerged. Add back the pork and cook on low for about three hours, until the beans are soft.

3. Remove the pork and use a fork to shred. Salt the beans to taste. Stir in the shredded pork and keep warm. Serve on warm tortillas with a crunch slaw.

Crunchy Carrot, Jicama, and Radish Slaw

2 carrots

1 small jicama

12 radishes

½ red bell pepper

½ savoy cabbage

1 handful of chives, chopped

3 limes

½ cup rice vinegar

1 tsp sugar

¼ tsp red pepper flakes

3 Tbsp olive oil

salt to taste

  

1. Remove the outer layers of the cabbage if damaged, core and chop finely. In a small sauce pan combine the juice of 2 limes, rice vinegar, sugar, red pepper flakes, and salt to taste, and heat until the sugar and salt dissolve. Pour over the chopped cabbage, mix, and allow the cabbage to pickle for a few minutes while you prepare the other vegetables.

2. Peel the carrots and jicama and cut them into thin 1 inch long matchsticks. Top and tail the radishes and cut them into thin half moons. Cut thin lengthwise slices of pepper and cross-sect them into thirds. Combine the carrot, jicama, radish, bell pepper, with shopped chives, juice from one lime, olive oil, and salt to taste.

3. When you are ready to serve the slaw, stir the crunch carrots and company into the cabbage. Adjust seasoning to taste.

Other recipes for heirloom beans:

Ireland Creek Annie Baked Beans

Flageolet bean salad with fennel, orange, and tapenade

Arikara beans with roasted fennel and peppers

Jacob's Cattle bean and ham stew

Calypso beans with ginger and black mustard seeds

Ireland Creek Annie bean bruschetta

Lemon and herb Dutch bullet beans

Minty green flageolet beans

Dutch bullet beans and roasted squash soup

Rio Zape beans with toasted chile sauce

Arikara bean gratin

Calypso bean and leek soup