Working from home meant that I had more time to assemble my lunch: the last of this weekend’s salad of Rancho Gordo Veronico beans with tomato, cucumber, jalapeños, scallion, parsley and a lime vinaigrette – topped with a few prime white anchovies, and a (badly) poached egg – drizzled with some Bari Olive Oil from this month’s Foodzie Tasting Box, plus a twist of pepper and pinch of Maldon.
A bright, cheerful, inviting bowl for an otherwise dreary day. Don’t you think?
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The recipe for the bean salad was inspired by this month’s issue of Saveur. With a half pound of freshly cooked beans that needed some love, I adapted the Saladu Ñebbe (Black Eyed Pea Salad) recipe from John O’Connor’s excellent article about the food of Senegal. I recommend it highly.
