Little Seed Gardens brings “the green” to the Rhinebeck WINTER Farmers’ Market with their greenhouse-grown pea shoots, baby spinach and lettuce. It’s inspiring to see more and more available year round from our local farmers. This crunchy, healthy sandwich brings a good dose of freshness to the middle of winter.
Ingredients for the Black Bean Spread:
- 3/4 Cups Dried Black Beans
- 1 Piece Kombu Seaweed - optional
- 1 Tbsp Canola Oil
- 1 Medium Onion – chopped
- Pinch of Salt
- 1 Tbsp Ground Cumin
- 1/2 cup Cilantro Leaves – chopped
- 1-2 tsp Chipotles in Adobo
- 1-2 Tbsp Lime Juice
Directions for the Black Bean Spread:
Spread the dry beans out on a baking sheet and pick out any pebbles. Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. Return the soaked beans to the pot and cover with 3 inches of water again, add the kombu and bring to a boil. The kombu will help make the beans easier to digest. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours. Drain the beans, reserving 1/2 cup of the cooking water. Discard the kombu and set the cooked beans aside.
Heat the oil in a large skillet over medium-high heat. Add the onion along with a pinch of salt and saute until soft and translucent, about 5 minutes. Stir in the cumin and cilantro and cook, stirring until the cilantro has wilted but is still bright green.
Transfer the cooked beans to a food processor. Add the reserved water, onion mixture and chipotle in adobo. Puree until smooth. Add the lime juice and a pinch of salt. Puree for another 30 seconds. Cover and store in the fridge for up to 1 week. Leftovers can be used as a dip for vegetables or chips.
Makes about 2 cups.
Ingredients for the Sandwich:
- 1/2 Cup Black Bean Spread
- 4 Slices Whole Grain Bread
- 1 Carrot – peeled and grated
- 1 Beet – peeled and grated
- 1/2 Cup Pea Shoots
- 1/4 Cup Kimchi
Directions for the Sandwich:
Spread the black bean spread on the bread, Top with the grated carrots & beets, pea shoots and kimchi. Close the sandwich, slice and serve.
Makes 2 sandwiches.
Local Sources:
- Black Beans – Gianforte Farm via Wild Hive Farm
- Onion – Cowberry Crossing Farm
- Sunflower Millet Bread using local grain – Our Daily Bread
- Carrot & Beets – Migliorelli Farm
- Pea Shoots – Little Seed Gardens
- Kimchi – Hawthorne Valley Farm
