Recipe From: Nabe, Bonamego Farms
2 tbsp oil of choice
1 cup garlic scapes, chopped
2 cups cooked beans (soy, pinto, black)
1/2 cup wild onions
1/4 cup soy sauce
1 tbsp sesame oil
handful of toasted sesame seeds
drizzle of honey
Sauté garlic scapes with oil and sprinkle with salt.
Add beans, stirring occasionally, until heated through.
Toss bean and scape mixture in a medium bowl with wild onions, soy sauce, sesame oil, and sesame seeds. Drizzle with honey to taste.
Many types of beans are grown right here in Michigan, but you’ll find them dried in bags instead of ready to go in a can. To cook, soak them for a day or two in water, strain, and then simmer in a pot of fresh water for an hour or so. Timing depends on the type of bean, but taste as you go until you get the feel.
In a rush? You can also soak beans in boiling water for an hour or two to speed things up. Beans can also be frozen for future use.
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