One of the great things about beans is their ability to play the flavor chameleon.
They match with almost anything you care to pair them with, from bold and spicy flavors to sweet baked goods. In this refreshing Hawaiian white bean salad, we wanted to see how beans paired with both sweet and tart flavors, and the result surprised us.
It starts with broiled pineapple sprinkled with sugar. Anyone who’s ever eaten a large portion of pineapple in a single sitting knows all that acid can start to burn your mouth, but broiling it with a hint of sugar mellows those harsh flavors, leaving it with a soft texture and a milder, sweeter taste. Next, we created a pan-Asian salad dressing with fiery flavors like curry powder and red pepper flakes, plus a bright splash of lime to cut through the sweetness.
Finally, we come to the beans. This is as simple as can be: white beans, mint and kale. The kale is more about texture and nutrition than it is about taste. The mint adds unbelievable freshness to the entire dish and lifts the beans up into something really special. When you mix it all together and serve it with a slice of broiled pineapple, you have an elegant appetizer or a fun dish the kids will love. Say aloha to your new favorite recipe.
Hawaiian White Bean Salad
1 fresh pineapple, cut into 81/4 inch slices + 1 cup finely chopped
Sugar, for dusting on pineapple slices
8 tbs. olive oil, divided in half
1/4 tsp. red chili flakes
4 tsp. black or white sesame seeds
2 tsp. curry powder
2 tsp. ground cumin
2 tsp. white pepper
1/2 cup fresh lime juice
2 tbs garlic, minced
1/2 tsp. kosher salt
1 tbs. rice wine vinegar
1 48 oz jar Randall Great Northern White Beans, drained and rinsed
2/3 cup fresh mint, chiffonade
2 cups kale, chiffonade
1. Place slices of pineapple on a baking sheet, dust the tops with sugar. Broil pineapple slices until sugar caramelizes, about 5 minutes. Flip and dust the other side with sugar and broil. Remove from oven and let cool.
2. In a sauce pan over medium high, heat 4 tablespoons of olive oil. Add sesame seeds and chili flakes. Once the sesame seeds pop add all the remaining ingredients, slowly whisking in the olive oil. Let cool.
3. Combine all ingredients and chill. Place a pineapple slice on a plate, top with the bean salad and then top with another pineapple slice
Are you hungry yet? Head out to the store, and look for Randall’s Great Northern White Beans to make this dish tonight.
Tried this last night and it was delicious!
(This recipe forgets to tell you to add the chopped pineapple to the dish.)
We served it as a warm side dish, rather than as a chilled salad. After creating the dressing on the stove, we added the kale, mint, chopped pineapple and beans to the pan. We then topped each serving with a broiled pineapple slice.