Chickweed Bean Spread

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Chickweed Bean Spread

 

 

Beans:

1 cup dried aduki beans or other dried beans, picked over and rinsed

4 cups water, or as needed

1 tablespoon brown rice vinegar or red wine vinegar

1 tablespoon olive oil

1 teaspoon bayberry leaves or bay leaves

1 teaspoon dried tarragon, finely crumbled

1 teaspoon dried savory, finely crumbled

1 teaspoon dried epazote leaves, stems, or flowers (optional)

 

Dip:

2 tablespoons chopped fresh dill

2 to 4 cloves garlic, or to taste, peeled

1 to 2 small chiles, seeds and ribs removed and chopped, or ¼ to 1/2

teaspoon cayenne pepper, or to taste

1 cup chickweed leaves and stems, chopped (chop by hand, not in a food

processor)

4 scallions, chopped (chop by hand, not in a food processor)

1/4 cup dark-colored miso

2 tablespoons fresh lemon juice

2 tablespoons olive oil

 

1. Place the beans in a medium-size saucepan with 1 1/2 cups of the water,

bring to a boil over high heat, remove from the heat, cover, and let soak

for 1 hour.

2. Drain the beans in a colander, discard the soaking water, return the

beans to the saucepan with the remaining 2 ½ cups water and bean cooking

ingredients, bring to a boil over high heat, reduce the heat to low, cover,

and simmer until the beans are tender, about 1 hour.

3. Drain the beans, discarding the bayberry leaves and reserving ¼ cup of

the cooking liquid, place them in a food processor along with the reserved

liquid and the dip ingredients, and process until smooth (or mash with a

potato masher or fork in a medium-size bowl).

 

Makes 3 1/3 cups

 

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