Ramps, Morels & Beans

Ramp & Morel Bean Salad

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Ramp & Morel Bean Salad

Makes 6 Servings
wine BEER PAIRING
Pilsner

There’s nothing boring about this bean salad – the ramps and morel mushrooms bring some of mother nature’s most amazing foraged flavors to what was once a humble side dish.

INGREDIENTS

DIRECTIONS

1

Soak the beans overnight.
2

Move the beans to a pot in their soaking liquid (enough to cover by an inch of water). Add a teaspoon of salt and the bay leaf. Cook at a low simmer, gently stirring occasionally.

Note: if using multiple bean varieties, we recommend cooking them in separate pots (each with their own bay leaf) until each variety is tender for best texture.

3

After the beans have cooked for a while, add a pinch of additional salt. Add additional hot water as necessary to keep the beans submerged. Continue to simmer until tender.
4

Separate the ramp greens (tops) from the bottoms. Finely mince the bottoms, cut the greens chiffonade (into thin strips).
5

Melt the butter in a frying pan over medium heat.
6

Add the ramp bottoms and sweat (cook just below a saute, so they don’t brown) until translucent.
7

While the ramps are cooking, briefly dunk the morels in cool water to remove any sand or grit.
8

Add the morels to the ramps in the pan & continue to cook until they are tender.
9

Add the cooked, drained beans. Cook until the beans are heated through, then add the ramp greens, champagne vinegar, salt & black pepper to taste.
10

Serve hot, cold, or at room temperature topped with the parmesan cheese.

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