Jacob's cattle beans with wheat berries and cranberries
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried Jacob's Cattle beans or anasazi beans soaked and drained |
| Salt to taste | ||
| 2¾ | cup | Cooked peeled wheat berries |
| ⅔ | cup | Dried cranberries |
| 2 | teaspoons | Rosemary, minced |
| 1 | teaspoon | Sage, minced |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 482 | ||
| 2 | Scallions thinly sliced diagonally | |
| Pepper to taste | ||
| 5 | tablespoons | Walnut oil |
| 3 | tablespoons | Raspberry vinegar |
| ¼ | cup | Toasted walnuts coarsely broken |
Directions
Cook beans in water to cover by 2-3 inches, for 30-35 minutes. Drain and add salt.
Note: The cooked grains and beans can be prepared up to 3 days in advance, cover and refrigerate. Place beans and grains in a large bowl along with the dried cranberries, herbs and scallions. Season with salt and pepper. Spoon walnut oil over the surface and gently mix to combine. Trickle the raspberry vinegar over the surface and gently mix again. Scatter the toasted walnuts on top. Let the flavors develop for 2 hours at room temperature before serving.
Submitted By DIANE LAZARUS On 10-17-95
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