Ramps, Morels & Beans

Ramp & Morel Bean Salad

Sarah MickeyAll Recipes, Bean & Lentil Recipes, Morel Mushroom Recipes, Wild Produce Recipes, Wild Ramps Recipes Leave a Comment

Ramp & Morel Bean Salad

Makes 6 Servings

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.

  • 1/2lb Fresh Morel Mushrooms, halved (could substitute reconstituted dried morels)
  • 1 tbsp Unsalted Butter
  • 1 bunch Wild Ramps, cleaned (how to clean ramps)
  • 1 tsp Champagne Vinegar
  • 2 cups Dried Beans (rice beans, marrow beans, or giant Peruvian lima beans)
  • 1 Bay Leaf
  • ¼ cup Parmigiano Reggiano Cheese, very finely grated (microplaned)
  • Salt & Black Pepper



Soak the beans overnight.


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.


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.


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


Melt the butter in a frying pan over medium heat.


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


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


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


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


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

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