
Permaculture tacos
I wish I could give you a
solid recipe for the paste I made Saturday because it's based on beans
but even Mark found it delicious. (Plus, all of the ingredients
except the olive oil, salt, pepper, and walnuts are ripe on the farm
right now). But I mostly just put in some of this and some of that
until the paste tasted right. Here's my best guess on
proportions:
- 1 heaping cup of scarlet runner beans in the lima-bean stage, pods removed
- 1 cup of homemade chicken broth
- 2 small red peppers, minced
- 4 small sprigs of fresh thyme
- 1 large clove of garlic, minced
- salt and pepper
- olive oil (about 0.25 cups, enough to get the consistency hummusy)
- 1 large handful of dried tomatoes, on the soft side rather than thoroughly dried
- 1 small handful of walnuts
Cook
the beans, broth, peppers, thyme, and garlic in the chicken broth for
about 20 minutes, until the beans are soft. (Unfortunately, the
brilliant color goes away and the beans turn gray at this point.)
Cool, then puree the mixture in the food processor with the other
ingredients. If you're smart, you'll blend up the tomatoes and
walnuts first, but they worked out okay added in later.
Serving suggestion:
Make little tacos out of Malabar spinach leaves filled with bean paste,
chopped arugula, and thinly sliced tomatoes, red peppers, and edible-pod
peas. These can be eaten with one hand like a soft taco if you're
careful not to overfill. While this serving method is a bit
time-consuming to prepare, it's pretty and fun for a special
occasion! Happy birthday, farm!
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About us:
Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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