where I ate some great food, and cooked-up the pot of red kidney beansI’d put to soak the night before. When they were done, I made this salad, working intuitively, searching my memory bank for the tastes and textures I was after.
It blew my socks off with flavor. Surprised even the cook herself!
Image via Wikipedia
I find sometimes just adding an unusual spice to my cupboard opens up a whole new culinary experience.
not as a bright northern star, rather as a twinkling constellation dancing across your sense of taste, touch and smell!
How to make
Soak a cup of dried kidney beans overnight.
Cook them in simmering water till soft.
Drain and reserve the liquid.
Image via Wikipedia
Next!
Chop about 2 cups of dark green, curly Kale (save the thick middle stem for soups, they need to be cooked or processed or you’re digestive system will complain!)
Put in a pot and cover with boiling water and a lid.
Cook for about 5 minutes
Drain and set aside
While the kale is cooking, put 3 heaping dessert spoonfuls dried wakame to soak in a cup of hot water.
Meanwhile Add to the Beans:
2 small minced cloves of garlic
1/2 a minced red onion
1 medium apple, chopped to small bite-size
About 1/2 tsp minced fresh ginger
A pinch of hot red chili
2 T of the reserved bean-cooking liquid
2 T olive oil
2 T balsamic vinegar
1 T dark soya sauce
3 T golden linseed
2 star anise broken into small pieces (break off the star tips)
The drained kale
Mix all together and set aside to marinate.
Image by tuli nishimura via Flickr
Drain the wakame,
cut it up with kitchen scissors, and add to the salad. Stir well. marinate for about 30 minutes before serving.
Note Well:
No need for added salt when using wakame. It has enough natural salt to bring out the other flavors!
Drain and soak wakame twice when making a salad like this so as not overwhelm the flavors.
Alison Amazed 
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