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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