Mary Miso - Recipes for every day - Cookbooks
200g dried kidney beans
1 onion, chopped
1 bay leaf
marinade:
2 table spoons of grated ginger
2 cloves of garlic, chopped
1 peperoncini, chopped
2 table spoons cane sugar or agave syrup
100ml white balsamico
1 tea spoon of salt
3 table spoons of rapeseed oil
2 carrots
1 kohlrabi
1 raw beetroot
2 bunch of small radish
4 table spoons of sunflower seeds, roasted
sprouts
Soak dried kidney beans in water overnight.
Cook beans, chopped onion and bay leaf in some water until soft.
Marinade: Mix all ingredients.
Peel carrots, kohlrabi and beet root and cut into bite-sice pieces. Cut small radishes in halves.
Mix veggies with the marinade and the kidney beans. Garnish with roasted sunflower seeds ans sprouts.
Tip: Instead of dried kidney beans you can also use tinned beans.
