This was more of a late lunch (by the time I got around to it!), but I'll have some more tater, for sure! I started it last night - a bean salad, which I soaked 1 1/2 c dark red kidney beans around 6 hrs, using a little baking soda, then drained, and rinsed them, and put them in the IP. I put about 2/3c of rinsed freekeh in the pot, along with 5 c water, 2 black cardamom, and 1½ tsp of salt. I put the lid on, then set it to cook on Bean mode, for 18 min, and let the pressure release naturally. I drained I, let it cool, then put it in the fridge overnight, with about 2 qts of halved cherry tomatoes I had salted, and drained, while getting the beans ready.
Today, I got all those scrap beans I had left from the pickling, and trimmed and cut them to about 3/4", along with some extras, to make about 3 c, then I steamed them, and rinsed and drained. Then I cut up about a cup of garlic chives, about 3/4 c cilantro, and minced some peppers -, an Aji Dulce, a Red Savina, and 2 Datil, and diced up some pepper jack cheese (usually use feta, but out of that, which rarely happens!), and added about 2/3 c slivered almonds. Then added 4 oz EVOO, and 3 oz red wine vinegar, and about 3/4 tsp freshly ground black pepper, and folded all this together, and tasted for seasoning. Could have put another red savina in it, but someone else is having some tomorrow, to I left it as is. I had to mix this in the 8 qt bowl, then put it back in the 4 qt bowl, filling to the top!
Almost 2 qts of halved tomatoes, for the bean salad. by
pepperhead212, on Flickr
Bean salad, with several fresh beans and kidney beans. by
pepperhead212, on Flickr
Finished bean salad. by
pepperhead212, on Flickr