Sprouted bean salad

 For this you will need to sprout some beans.
Simply place them in water over night.
The next day lay out a pan and cover it with paper towels.
Leave the beans on it and moisten the towel. Every 12 hours add some more water.

 Depending on your beans it will take a while for them to sprout and grow. Let them grow as much as you feel like. The green is edible and the roots are too.  This example is 3 days.

 In order not to sog them down, I steamed them in my steaming pot which is basically a pot that holds a steam pot and then is covered by a lid. I steamed them for 3 minutes then tasted to make sure the bean had a nice softness but still had a little crunch.

 While that is happening I chopped up some items for the salad. Basically use whatever you have. I used tomatoes, cucumber, green onion, avocado and then chopped some Cilantro for the added freshness. I also grated some carrot since I had some.

 The sprouted beans come out a little soggy, so I quickly flash fried them to dry off the water. When you are done either leave it to cool in the freezer for a cold salad or simply add it hot for a hot salad.
Throw it all around with some fresh lemon/lime juice, some salt and spices.
For an added kick you can add some tabasco? or Cholula or nothing more.

Fresh salad with a side of Orange Juice.

fasolatha soup

I had some beans left over. I tried making bean patties once and they tasted like shit and had freezer burn so they got dumped.
My wife told me not to bother because all my bean dishes are a disaster, she does not like the Israeli Armed forces national dish of Hamin or bean stew and she will opt for no beans in her burritos.

Well, I am old generation I can't throw stuff. So I looked around for a recipe.

 If you look around I got a Celeriac for the Celeriac salad, the Celeriac had the leaves attached to it. I decided to use those leaves in the recipe as for some reason the Greek guy said, "you need Greek wild celery", malaka. Where am I going to find that. The rest is my left over onion, some leftover cauliflower and some carrots. I also added a little olive oil because every soup should have a little fat.

I left too many beans overnight and since I didn't want to spend the next week farting up a storm. I left half on a tray so they can sprout. I will later use it to make mong bean salad.
Sprouting is easy, simply lay some tissue and wet it every so hours.

These are the beans in the water.
I cooked them for 50 minutes till they were almost soft, you bite into one and notice the different white colors. You will see one that looks dry white that is the unprepared part, the rest looks more glossy.

I added some water and all the vegetables.
The reason I added them later, was because I wanted some more crunch and life and not for them to melt into the soup.

After another 30 minutes simply take a can of tomato puree and add it to the soup.
Then let it heat up and leave for 10-20.

Close up, the celeriac leaves add a nice taste.