• Ingredients: 31
  • Serves: 6
  • Prep: 30 min
  • Bake: 3 1/2 hr

Cargamanto and green-bean salad with chimichurri dressing with red or white dried cargamanto beans , picked over and rinsed, garlic cloves, fresh lemon juice, extra-virgin olive oil, , thick, coarsely chopped flat-leaf parsley leaves. To make this cargamanto and green-bean salad with chimichurri dressing for 6 persons you will need 30 min for preaparation and 3 1/2 hr for baking.

Ingredients

  • 1/2 lb. red or white dried cargamanto beans , picked over and rinsed
  • 4 garlic cloves
  • 1/3 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 3/4 pound green beans, cut into 2-inch pcs.
  • 3 celery ribs, sliced 1/8 inch thick
  • 1/3 cup coarsely chopped flat-leaf parsley leaves

Infused Honey

  • 1 navel orange
  • 2 cups acacia honey
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 star anise

Picarones

  • 2 packets instant yeast
  • 1/4 cup warm milk
  • 2 Tbsp granulated sugar
  • 1 large egg
  • 2 cups canned pumpkin purée
  • 1 tsp kosher salt
  • 3 cups all-purpose flour
  • 1 1/2 qts vegetable oil, for frying
  • Confectioners’ sugar, for serving

The potatoes

  • 16 small Cherie potatoes
  • 3 litres water
  • 24 gram salt

The potatoes coated in clay

  • The potatoes
  • The coating

The alioli

To serve:

  • Special equipment: Blender; spaetzle maker, food mill, or colander

Directions

Quick-soak dried beans:

  1. Step 1 Cover cargamanto beans with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute.

    For this step you will need

Cook beans:

  1. Step 2 Return drained cargamanto beans to pot and add 8 cups water and 1/2 teaspoon salt. Bring to a boil, then simmer beans, partially covered, until tender, 1 1/4 to 1 1/2 hours.

    For this step you will need

Make dressing while beans cook:

  1. Step 3 Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lemon juice and oil in a large bowl.

    For this step you will need

  2. Step 4 Drain cargamanto beans well and add to dressing while still hot, tossing to coat. Cool to room temperature, stirring occasionally, about 20 minutes.
  3. Step 5 Cook green beans in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until just tender, 4 to 6 minutes.

    For this step you will need

  4. Step 6 Drain, then plunge into an ice bath to stop cooking. Drain beans and pat dry, then stir into cargamanto beans with celery and parsley.

    For this step you will need

Nutrition information

Calories 313 Carbohydrates 29 g (10%)
Fat 19 g (29%) Protein 10 g (21%)
Saturated Fat 3 g (13%) Sodium 28 mg (1%)
Polyunsaturated Fat 2 g Fiber 8 g (31%)
Monounsaturated Fat 13 g Cholesterol 0