Hello Recipe Club,

Legumes is our final topic this week. Below are three of Chef Mike Holleman's favorite legume recipes. I would like to thank Chef Mike and the fine folks at Indian Harvest for sharing all this information and recipes with us this week. If you haven't taken advantage of Chef Mike's discount on Indian Harvest products, look for the link below.

Giant Peruvian Lima Beans - is a large, flat, cream colored bean about 1 inch in length. This bean is similar to the Christmas Lima in length but slimmer in width. This Lima is also referred to as a butter, curry, Madagascar, lab, or Pole Bean, another reference is the Cape Pea. The giant Peruvian Lima has creamy texture and a savory flavor. The giant Peruvian Lima is native to Central America. This bean found its way to Peru several millennia ago. Spanish explorers brought the bean to Europe where it thrived in the temperate climate, the slave trade carried the bean to Africa where they are now one of the most important beans on the continent.

Peruano Beans - A pale yellow bean, medium in size, originates from Mexico. This slightly sweet and creamy bean absorbs flavors well, yet stays slightly firm after being fully cooked.

Petite Crimson Lentils - Originally from Turkey, Egypt and India, these orange colored lentils are domestically grown and cook in about 5 minutes. They can be blended with rice after cooking or puréed for sauces and soups

Slow Roasted Tomato and Peruvian Lima Bean Bruschetta

Makes about 10 to 12 servings

Ingredients:

8 ounces giant Peruvian lima beans (cannellini beans will also work)
1 loaf French bread, sliced
5 medium tomatoes
1/2 cup olive oil
kosher salt to taste
2 tablespoons sugar or to taste
1 teaspoon minced garlic
3 cups fresh basil, julienne cut
1/2 cup goat cheese crumbles

Preparation:

Cook beans according to package directions, drain water and cool immediately. Slice French bread and bake until lightly toasted (brush with olive oil if desired).

Preheat oven to 350°F 

To slow roast tomatoes, cut tomatoes in half (stem facing up) and place on sheet pan cut side up.  Generously drizzle olive oil over tomatoes. 

Sprinkle kosher salt and sugar over tomatoes and roast for about 3 hours. Excess olive oil in pan will also have great flavor and can be added to pasta or vinaigrette.

Core and chop slow roasted tomatoes and mix with garlic. Add beans and mix well. Salt to taste. Heat slightly or serve at room temperature.

To serve, spoon tomato-bean mixture on French bread and top with fresh julienne basil and sprinkle with goat cheese.

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Peruano Beans with Chorizo, Shrimp and Chipotle Peppers

Makes 8 servings

Ingredients:

1/2 pound Peruano beans, uncooked
4 ounces chorizo sausage (ground chorizo works also)
1 tablespoon corn or vegetable oil for sautéing
1/2 cup yellow onion, diced
1 teaspoon garlic, minced
1/2 cup sweet corn, fresh cooked or frozen
2 to 3 roma tomatoes, seeded and diced
1/2 to 1 chipotle pepper in adobo sauce, diced small (add more for more heat)
1/4 pound medium shrimp, shelled and deveined
1/2 cup fresh cilantro, chopped

Preparation:

Cook Peruano beans according to package directions using chicken or vegetable stock, set aside and cool. Slice chorizo and fry until cooked through. Reserve.

Heat oil in large pot, sauté garlic and onion until the onion is translucent. Stir in corn, tomatoes and chipotles and continue to sauté for another 2 minutes while stirring.

Add shrimp and continue to heat until shrimp are opaque. Serve garnished with chopped cilantro.

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Wild Rice and Curried Crimson Lentil Soup

Makes 10 servings

Ingredients:

1/2 cup Minnesota Extra Fancy Wild Rice
2 tablespoons olive oil
3/4 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 1/2 tablespoons garlic, chopped
12 ounces Petite Crimson Lentils
2 teaspoons curry powder or to taste
1/4 cup dry sherry
6 cups chicken or vegetable stock
salt and white pepper to taste
1/2 cup heavy whipping cream
roasted pepitas (pumpkin seeds) as garnish
plain yogurt as garnish
sliced scallions as garnish

Preparation:

Cook wild rice according to package directions, drain and set aside.

Heat olive oil in large pot. Stir in onions, carrots, celery and garlic, sauté until onions start to caramelize. Stir in Petite Crimson Lentils and curry powder, then mix well. Deglaze pot with dry sherry (see note below).

Add stock and bring to a boil. Cover and simmer for about 30 minutes or until lentils begin to dissolve and thicken soup. Adjust flavor with salt and pepper, continue to simmer until lentils have dissolved. 

Transfer soup to food processor and process until smooth. Strain soup into clean pot. Stir in heavy whipping cream and bring back to a simmer. Stir in wild rice and heat through. Garnish soup with roasted pepitas, a sprinkle of sliced scallions and a tablespoon of yogurt.

Note: To deglaze is to swirl or stir liquid or dry sherry in the bottom of the pan to dissolve cooked food particles remaining on the bottom.