Eating corn as a simple side is delicious right from the cob, but my specialty is one-pot meals. Preferably with beans. I have started to feel that a meal isn’t complete if there are no beans. I miss them that much.
I already knew this was going to be the year of the bean, but I have been slow on trying out my heirloom beans. I have a hard time using up an ingredient that will be nearly impossible for me to replenish. But after reorganizing my kitchen into a virtual bean library with rows of Mason jars housing my beans, it became apparent just how many beans I have! Lots! And I should really start to cook with them. It will be ok, even if I love them to bits. It will just give us an excuse to wander back to New York or San Francisco.
Imagine how excited I was to find a salad for both corn and heirloom beans. Martha called for Jacob’s Cattle Beans. I went downstairs to soak them.
Except I couldn’t find Jacob’s Cattle Beans. My beans are organized by use, and the heirloom beans by colour… not alphabetically. I scoured my list of beans I bought from Kalustyan’s and turns out I don’t have Jacob’s Cattle Beans. Drats! I googled a bit and figured Anasazi beans could substitute as they are a sweeter, mealy bean similar to Jacob’s Cattle Beans. Colourfully dappled when dry, they sadly loose their fun colours after cooking. Anasazi beans are quick cooking, and apparently don’t need any pre-soaking (although I did anyways). Pinto beans could easily substitute if you are heirloom-less.
Now that we had our bean selection under control, I got the beans simmering the next afternoon. Each component of the salad was meant to shine, so meanwhile, I toasted the corn kernels in a skillet over the stovetop. Next, I cooked down some cocktail tomatoes with thyme. I tried to cook the tomatoes in a non-stick wok without oil but they stuck anyways. If you add oil it may not be a problem for you, but to capture all those browned bits, I deglazed the pan with some the broth from the cooked beans. I threw in the beans and corn to help meld the flavours. The dressing was simple, with balsamic vinegar, olive oil, chili flakes and salt and it rounded out the salad nicely. Served on top of your leafy green of choice, you have a typical one-pot Janet bean salad.