Beans & Greens with Tres Vinegres-Tahini dressing
One of our favorite things to do, is to show our customers how delicious and easy it is to stick to simple, whole foods. Beans and Greens is a veggie favorite of ours and makes a perfect quick lunch, or side dish. Some of the vinegars seem exotic in this recipe, but trust us: get all three. You need them. Yum. The Ume plum vinegar is salty and tart, the apple cider is sharp, sour and sweet all at once, and the rice leans sweeter and lighter.
1.5 Tbsp Ahara Turmeric Black Pepper OR Lemon Garlic OR Niter Kibbeh Ghee
1 Bag precut organic cooking greens or chop your own
4 Curry leaves (optional)
1/2 cup veggie or bone broth
1/2 cup chopped onion (optional)
1 can garbanzos
3 Tbsp Tahini
drizzle warm water
Ume Plum Vinegar
apple cider vinegar
Heat Cast Iron or other Skillet on med-high. Add desired ghee-flavor to pan. Add onion and curry leaves if desired and sauté until clear. Add chopped greens and stir for 1 minute. Add veggie or bone stock, reduce heat and cover for 3 minutes. Uncover and cook on medium, allowing liquid to steam off. Put in Bowl and add a dash of Ume to the Beans & Greens
We will post more about how to make a proper tahini sauce in another post, but here is how you make this one: Put your tahini in a glass bowl and use a fork or spoon to slowly work in a drizzle of water. Go slow. Add just about 1 Tbsp at a time. As you work the tahini, it will first become MORE resistant. Add a bit more water and keep working. When enough water has been added, it will lighten in color and look more creamy but still thick. This is the base from which you add your vinegars.
Work in 1 Tbsp of Apple Cider Vinegar followed by 1 Tbsp of Ume and 1/2 Tbsp of Rice vinegar. I change the amounts based on the taste I desire most. The consistency should be able to drizzle but not too liquid. This sounds complicated but once you learn to "open the tahini" many sauces can be made this way.
Finally, drizzle generously and eat in good health! :-)