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It may come as no surprise that after cooking pots of beans all week long, our fridge is stocked with containers full of delicious leftovers—three varieties of beans to be exact: garbanzos, Christmas limas, and Sangre de Toro. So today, we made, yes, a three-bean salad (a rarity for us) and dressed it up in a garlicky shallot vinaigrette. Served with slices of avocado, hard-boiled eggs, and radicchio and Bibb lettuce leaves that ubiquitous salad became a fine lunch. Stay warm and cook something delicious for yourself, dear friends.

 

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