I was scanning the bulk bins at Whole Foods. You can find me there often. I like to switch up my grains and buy different kinds of rice just for fun and variety. Like lava rice. Fun, right? Well, I am not as adventurous with my beans. I stick to the main basics; chickpeas, black beans, pinto and navy/cannellini. But look at these super freaking adorable Orca Beans I found!!!
These heirloom, black & white spotted beauties initially made me think of cows, but Orca Bean sounds WAY COOLER! Not only are they high in fibre, but pack 10g of protein for every 1/4 cup. Double score. I thought of making a stew with them, but wanted to showcase their beauty.
Also, I had some inspiration from recently eating at a phenomenal Mediterranean restaurant that made a killer tabbouleh. I was able to throw in fresh mint, parsley & lemon with all of the goodies I brought home with me from the Farmer’s Market.
Orca Bean Tabbouleh (makes 3 good-sized salads)
1 cup cooked Orca Beans** (see note below)
1 cup cooked quinoa (leftovers help pull this salad together quickly)
1 cup of diced tomato (I used mini heirlooms)
2 persian cucumbers, diced (or 1/2 of a field cucumber)
1/4 cup of mint, finely chopped
1/2 cup of parsley, finely chopped
2 tbsp olive oil
the juice of a lemon + 1 tsp of zest
1 clove of garlic, minced
Combine everything in a large mixing bowl and stir until combined.
This goes well on top of nice crunchy lettuce, like romaine. It tastes even better the next day.
**I soaked a cup of dried Orca Beans for 24 hours, drained & rinsed them and then simmered them for 1.5 hours. I kept a cup of the cooked beans for this salad and tossed the rest in the freezer for later use.
What new foods have you tried lately?