This recipe was created for our Bean Nouveau Dinner with Sheridan Acres and their Flor de Mayo ("May flower") beans are the star of the show! These heirloom beans are primarily found in central and western Mexico and are prized for their pink color and dense, creamy texture. They work beautifully paired with our produce for nourishing fall salad.
1. Soak Flor de Mayo beans (or creamy, heirloom bean of choice) overnight with cold water.
2. Drain beans from soaking liquid. Add beans to large pot and cover with approx. 4 quarts of fresh cold water.
3. Bring to beans to a boil. Skim off foam that forms at top of pot and reduce to simmer.
4. Cook beans until tender, but slightly firm. Cook time will vary based on variety and age of beans. Check pot every 10 minutes for doneness.
5. Once beans are tender, remove from heat, and season with 2-3 tbsp of salt.
6. Thinly slice shallots and garlic, combine with a few teaspoons of salt, and sherry vinegar. Let mixture sit for 20 min until shallots soften.
7. Add olive oil and chopped herbs to shallot mixture.
8. Add strained, cooled beans to marinade.
9. Season tomatoes with sprinkle of salt.
10. Add salad greens, seasoned tomatoes, pepitas, and beans to bowl and toss with leftover marinade.
8. Finish with drizzle of pumpkin seed oil and fennel pollen.