COBRA BEAN SALAD

COBRA BEAN SALAD  

I love cooking beans and cobra beans are great for salads.    Please don't let dried beans be intimidating, their so easy to make.  And so much healthier, canned are good, but you have all the extra little ingredients and beans are not naturally sweet, and it depends on the brand too.  

A little guide to beans:  This process apply to 1 to 40 cups of beans. 
1. Purchase beans.  :)     Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove any thing that does not look edible.  
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5.  Soak over night.  Don't worry about having a timer. 
6.  In the morning rinse beans with clean water and put in a cooking pot and cover with water. 
6a.  or  rinse bean, drain and store in refrigerator until you can cook them.  1 day max. 
7.  Lid off bring to a boil.   Watch beans they create a foam that tends to rise.  To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically.  The beans should be tender, but not nutty.  When you think their done take a few out and cool them put a tad of salad dressing on them and eat.


INGREDIENTS:
4 CUPS COOKED COBRA BEANS
2 Tablespoons Capers
15 Grape Tomatoes halved.
1/2 minced white onion
2 grated garlic cloves
About three grates of ginger
2 Tablespoons of wheat berry
2 celery stalks
A lose handful of Cilantro chopped.
2 Tablespoons Rice vinegar
1 Tablespoon Olive oil
6 oz of Marinated Artichoke hearts
Diced or sliced Avocado for garnish.
Dill.

METHOD OF PREPARATION:

FIRST & LAST :)
Chop onion, celery, cilantro, and add to cold Cobra beans.  Grate garlic and fresh ginger over bean mixture.   Add wheat berries, Olive oil, Rice vinegar, Capers.   Chop up Artichoke heart and add.
Mix all really well.  Add Avocado and sprinkle with Dill.

ENJOY.