Black Soy Bean Salad
May 03, 2021
1 cup dry black soy beans
1 cup dry soy beans
1 poblano pepper, finely diced
1 jalapeno pepper, finely diced
2 leek whites, finely diced
2 shallots, finely diced
2 cups shiitake caps, finely diced
4 tbsp Lindera Farms Applewood Soy Sauce
2 tbsp Lindera Farms Black Soy Vinegar
3 tbsp extra virgin olive oil
8 cups vegetable stock
- Before beginning, allow the black and white soy beans to soak in double their volume of water, separately. Beans should look mostly rehydrated before cooking.
- In separate pots, cook the beans with the vegetable stock and some salt to season, until tender.
- Remove and allow to cool, while reserving some of the cooking liquid.
- Begin by sweating and slightly caramelizing the shiitake mushrooms.
- Deglaze with the cooking liquid from the beans.
- Repeat the process with the peppers, shallots, and leeks together, this time deglazing with the soy sauce. Allow to cool.
- To finish, mix together the olive oil, vinegar, shiitakes, veggies, and beans.
- Allow to marinate for at least 1 hour before serving. Should be served nearly at room temperature.
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