Wednesday, July 1, 2020

U.S. Red Kidney Beans Caprese-inspired Salad

 I think you know about the fourth of July ^^.




Independence Day (colloquially the Fourth of July or July 4th) is a federal holiday in the United States commemorating the Declaration of Independence of the United States, on July 4, 1776. (information from Wikipedia)
A common occasion for family get-togethers on this holiday is often involving fireworks and outdoor barbecues. The most common symbol of the holiday is the American flag, and you can see many recipes on the Fourth of July come with colors like red, blue, star shape, and the American flag.

This July I wanted to play with this idea too ^^.

You can use these colors and this shape in many kinds of dishes, but I use them in my Caprese-inspired Salad. Not only that my salad comes with lovely red tomatoes and star-shaped cheese, but there is also a special thing in it too. And it's U.S. Red Kidney Beans!

U.S. Red Kidney Beans are rich in protein, have a relatively high proportion of amylose, it's a slow-release carb. Your body will need a longer time for digestion so it causes a lower and more gradual rise in blood sugar than other starches (it's particularly beneficial for people with type 2 diabetes).

Cooking the dry U.S. Red Kidney Beans is the same as other kinds of beans. You need to soak the beans overnight and the boiling time will be shorter. Using baking soda when boiling the bean helps shorten the cooking time too, but you can cook the beans without it, only that the time will be longer.

My version of Caprese-inspired Salad is not a traditional recipe as it contains beans and Balsamic Reduction, but I think you will be happy knowing that you make your salad healthier and more delicious too ^^.



U.S. Red Kidney Beans Caprese-inspired Salad 





125 g ....................... U.S. Red Kidney Beans 
1/2 tsp .................... Baking soda
500 g ...................... Cherry tomatoes, cut into half
300 g ...................... Firm Mozzarella cheese
................................ Salt and pepper
1/4 cup ................... Fresh basil leaves

2 tbsp ..................... Extra-virgin olive oil

Balsamic Reduction
1/4 cup .................... Balsamic vinegar

1 tbsp ....................... Honey

** You can use canned U.S. Red Kidney Beans too, by using 300 g of drained canned U.S. Red Kidney Beans and skip the boiling process. 


 Put the U.S. Red Kidney Beans in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight.


Drain the soaked U.S. Red Kidney Beans.


Put the soaked U.S. Red Kidney Beans in a medium pan, pour water into the pan.


Place over medium heat, bring to boil.
Let it boil for 5 minutes, skim off the foam.

Pour the baking soda into the pan (the mixture will bubble up).
Skim it thoroughly.
Simmering for 40-50 minutes.

 Or until the U.S. Red Kidney Beans become soften.
Drain the cooked U.S. Red Kidney Beans. Let them cool completely.
Note: you can cool the cooked beans in iced cool water.


Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer for about 5 minutes. Set the balsamic reduction aside to cool.

 Cut the Mozzarella cheese into star shapes.



Put all the ingredients into a bowl.
Sprinkle with salt and black pepper, and drizzle with olive oil and balsamic reduction.


U.S. Red Kidney Beans Caprese-inspired Salad 

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