Have a party for lunch with this recipe, which uses Michigan dry beans, whitefish and year-round produce.
Ingredients:
- 1 red onion
- 2 stalks celery
- 1 cup dried beans (I purchased a medley called Bean Party from Bluebird Farm and Gardens, hence the name!)
- 1 fillet smoked whitefish (locally purchased at Burritt’s Market)
- 2 tbsp parsley
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp whole grain mustard
- 1 lemon, juiced
Method:
- Cook your dried beans. For the stovetop, rinse and soak your beans overnight with at least an inch of water above your beans. The next day, bring to a boil with salt and cook for one hour, or until al dente (soft, but still holding its shape.) Drain into a colander and rinse with cold water. If you’d like to cook your beans on the same day, this is a great guide for using your Instant Pot!
- While your beans are cooking, dice your red onion, and slice your celery stalks thinly. Remove your whitefish fillet from the bone, and add together in a bowl.
- In a separate bowl, add your mustard, olive oil, apple cider vinegar and the juice of your lemon. Whisk together, season with salt and pepper, and taste, adjusting as needed.
- Chop your fresh parsley, and once your beans are drained and rinsed, add both to your bowl with the veggies and whitefish. Toss together, and slowly add your dressing as needed. Save any left over dressing for salad!
- Serve as is, or on freshly toasted wheat bread.
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].