This hearty bean dish offers a palatal sweet and savory delight. Choose to blend our Black Garlic Finishing Salt with a little of our !Fire! Finishing Salt for an added kick. And it might seem crazy what we’re about to say…but if you’re a rule-breaker, like us, try just the mango, cilantro and orange zest with either finishing salt. We’re pretty sure you’ll be humming to the tune of “Happy.” Serves 8-10.
Rinse and then soak the beans in cold water for eight hours (or overnight). Rinse beans under cold water and strain. In a large pot, add enough water to cover the beans and cook until half done (for approximately 20 minutes). Add the lentils and more water, if necessary, and cook for another 20 minutes. Meanwhile, in a separate pan, sauté the onions and cumin in 1 tablespoon of olive oil until translucent.
Remove the beans and lentils from the heat. Cube the mangoes and chop the cilantro and set aside. Prepare the vinaigrette. Put the beans in a large mixing bowl. Gradually drizzle the vinaigrette and toss until the mixture is coated. Divide into individual salad bowls, adding freshly ground pepper, to taste. Top with mangoes, chopped cilantro and orange zest. Sprinkle salads with Black Garlic Finishing Salt and garnish with a sprig of cilantro.
In small bowl, whisk all ingredients together until combined.
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This Smoky Oaxacan Mezcal Basil Cocktail is an all season favorite: Melding the complex smoky flavors of authentic Mezcal with sweet agave syrup, muddled lime, and basil.
These dark and delightfully chewy chocolate cookies are everything you crave. And then some. Dark and sultry, soft and chewy, satisfying both the classic chocolate chip cookie and decadent brownie lover. We invite you to make them even more irresistible by gettin’ salty and adding a mix of heat and sweet with our Chipotle Finishing Salt and Lavender Honey Bee Finishing Salt. Makes about 2 dozen cookies.